This easy and delicious chicken dish is one I have made for years.
After browning the chicken just until golden, it bakes in the oven over the rice.
The rice is richly flavored with the rosemary, turmeric, and broth or stock as well as the chicken juices as it bakes.
The golden chicken remains moist and so flavorful as it sits atop the rice cooking along with it.
Don’t know where I first saw the recipe, but here is my version…
Baked Chicken and Brown Rice (4 to 6 servings)
Ingredients:
½ to 1 cup sliced green onions
3 tablespoons salted butter
2 cups chicken broth or stock
1 cup water
1 teaspoon dried rosemary, crushed (can substitute fresh)
¼ to ½ teaspoon turmeric
Kosher salt
1 cup brown rice
1 chicken, 3 to 4 pounds, cut into pieces
2 tablespoon flour
1/8 teaspoon freshly ground black pepper
3 Tablespoons olive oil
2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 350 degrees.
Saute green onions lightly in butter in a large skillet.
Combine chicken broth or stock with water to measure 3 cups; stir into the onion mixture with the rosemary, turmeric (if using), and ¼ teaspoon salt.
Bring to a boil, and pour over the rice in a 2 to 3 quart shallow covered baking dish or Dutch oven. Do not wash the skillet.
Stir to mix, and bake covered for 30 minutes.
While the rice bakes, shake the chicken pieces in a mixture of flour, 1 teaspoon salt, and pepper in a paper or ziplock bag.
Brown the chicken in the olive oil in the same skillet.
Arrange the browned chicken pieces in a single layer over the partly cooked rice; cover again.
Bake 45 minutes longer, or until the chicken and rice are tender and the liquid is absorbed.
Sprinkle fresh parsley over the top and serve from the baking dish.