Perfect Chicken and Oven Rice (low FODMAP)
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Step 1
This is an excellent recipe for making a quick chicken dinner that comes out perfectly every time. The meat is moist and flavorful and the pan juices make the rice taste wonderful. This is also a perfect recipe for making quick and flavorful chicken for use in other recipes that call for cooked chicken. Keep it handy. It’s a game-changer!
Ingredients: Rice
2 cups jasmine rice
3 cups low FODMAP chicken broth
4 tablespoons butter
Ingredients: Chicken
1 tablespoon each olive oil and butter
1 teaspoon Italian seasoning (or other dry herbs of your choice)
4 - 6 boneless chicken thighs or breasts (with or without skin)
Directions
(1) Prepare: Preheat oven to 350 degrees F. Season chicken on both sides with salt, pepper, and Italian seasoning or another dry herb seasoning.
Make-ahead note: At this point, you can keep the chicken in the refrigerator until you’re ready to cook it. It will benefit by sitting with the seasoning on it for some time—but it’s not required.
(2) Heat the oil and butter: In a medium frying pan, melt the olive oil and butter together over medium-high heat.
(3) Brown the chicken: Put the chicken breasts in the pan, skin side down, and cook for 2-3 minutes until lightly browned. Then flip and cook the other side for 2 minutes.
(4) Cook the rice: Meanwhile, put the rice, chicken broth, butter, salt, and pepper, into a casserole dish with a tight-fitting lid. Put the dish in the middle of the preheated oven. Let cook for 30 minutes until all liquid is absorbed. Remove from the oven and fluff with a fork.
(5) Cook the chicken: Cover the pan with a tight-fitting lid and reduce heat to low. Cook without disturbing for 12 minutes. Don’t take the lid off! After cooking the chicken for 12 minutes, turn the heat off and leave the cover on for another 12 minutes.
(6) Finish: Remove the lid and check the chicken for doneness (chicken juices should run clear when you cut into the meat). Thighs will take a bit longer than breasts.
(7) Plate and serve: Lay the chicken over the cooked rice. Pour the pan juices over the rice and chicken. Serve with a mixed green salad
Eat and enjoy every bite because you can!
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