16Ingredients
530Calories
105Minutes
This chicken and rice bake is great for a healthy weeknight dinner. It comes together in less than two hours for an easy and fairly hands off meal. Tomatoes, onions, and leeks make for a flavorful bed that the chicken cooks on while fresh herbs add a delicate freshness to bring the whole dish together. For flavorful rice, it is cooked with chicken stock which gives it a savory and bold kick.
Ingredients
- 2 tomatoes (ripe)
- 1 onion
- 1/2 leek
- 3 garlic cloves
- salt
- 2 stalks fresh thyme
- 2 sprigs parsley
- 1/2 chicken
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ground black pepper
- 1 carrot (grated)
- 1 garlic clove
- 1 bay leaf
- 1 cup wild rice
- 2 cups broth (homemade)
Directions
- Chicken Preparation
- Preheat the oven to 200 degrees Celsius.
- Cut the tomatoes in quarters, and spread in a baking pan.
- Cut the onion in quarters, slice the leek, and add to the baking pan.
- With a knife, press the garlic cloves to crack the shell, and distribute them over the vegetables.
- Season with a pinch of salt, thyme, and parsley.
- Remove the skin and bones from the chicken breast, and cut it in medium-sized pieces. Save the chicken skin.
- In a bowl, mix the olive oil, vinegar, salt, and pepper. Mix the chicken thoroughly in this sauce.
- Place the chicken on top of the vegetables, and mix everything.
- Bake for 1 hour, until the chicken is golden.
- Rice Preparation:
- In a saucepan, heat salted water.
- When boiling, add the chicken carcass, chicken skin, carrots, garlic, and bay leaf.
- Cook for 10 minutes.
- Heat a casserole, without plastic handles, on the stove-top with a little olive oil.
- Add 1 cup of wild rice, and fry for 2 minutes, stirring to avoid burning.
- Add 2 cups of the broth, prepared with the chicken carcass, and stir.
- Check the seasoning, and let boil.
- Once it starts to boil, transfer the casserole to the oven, and finish cooking (about 10 minutes).
NutritionView more
530Calories
Sodium38%DV920mg
Fat23%DV15g
Protein86%DV44g
Carbs18%DV55g
Fiber24%DV6g
PER SERVING *
| Calories530Calories from Fat140 |
| % DAILY VALUE* |
| Total Fat15g23% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium920mg38% |
| Potassium1110mg32% |
| Protein44g86% |
| Calories from Fat140 |
| % DAILY VALUE* |
| Total Carbohydrate55g18% |
| Dietary Fiber6g24% |
| Sugars9g18% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Sandra D. 27 May 2015
You can easily make these lacy and beautiful treats at home. They are best warm and sprinkled with powdered sugar but we also like them at room temperature with a brush of warm butter and sprinkle of granulated sugar and cinnamon. I’ve seen rosettes irons in a variety of shapes but the photo depicts the most common iron and the one that reminds me most of the carnival.
