Cranberry Chicken And Rice
Cranberry Chicken And Rice offers a savory and slightly sweet flavor combination, featuring tender chicken, aromatic rice, and tart cranberry sauce, perfect for family dinners or special occasions.
Ingredients
- 3/4 cup long grain rice ⓘ
- 1 teaspoon instant chicken bouillon granules ⓘ
- 1 bouillon cube ⓘ
- 2 tablespoons boiling water ⓘ
- 1/2 teaspoon crushed dried sage ⓘ
- 1/2 teaspoon crushed dried marjoram leaves
- 1 teaspoon onion powder ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1 teaspoon salt ⓘ
- 1/8 teaspoon black pepper ⓘ
- 1 frying chicken (2 1/2 to 3 lb.) ⓘ
- 1 (16 oz.) can whole cranberry sauce ⓘ
Instructions
- Mix rice, bouillon, dried sage, marjoram, onion or garlic powder, salt, and black pepper.
- Sprinkle the seasoned rice mixture evenly over the bottom of a buttered 13 x 9 x 2-inch baking dish.
- Arrange the chicken pieces, skin side up, on top of the rice with larger pieces on the outer edge.
- Spoon cranberry sauce over the chicken and rice.
- Dot with butter and add lemon juice and soy sauce over the top.
- Cover and bake at 375°F (190°C) for about 60 minutes or until the chicken is cooked through.
- Sprinkle sliced, blanched almonds on top before serving.
Tips & Substitutions
For a deeper flavor, marinate the chicken in cranberry sauce for a few hours before cooking. You can substitute the long grain rice with brown rice for a healthier option, but adjust the cooking time as brown rice takes longer to cook. If you prefer a slightly tangy flavor, add a splash of apple cider vinegar to the sauce.
Serving Suggestions
Serve the cranberry chicken and rice with a side of steamed green beans or a fresh garden salad for a balanced meal. This dish pairs beautifully with American recipes like roasted vegetables or mashed potatoes. For a festive touch, garnish with fresh parsley or sliced almonds before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish in the oven at 350°F (175°C) for about 20-30 minutes or until heated through. You can also microwave it, but be sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Chicken And Rice contains roughly 210 calories, with 8g protein, 27g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (35% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 2327mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but the cooking time will vary. Ensure the internal temperature reaches 165°F (74°C) for safe consumption. Boneless thighs or breasts work well and will cook faster than bone-in pieces.
Is there a vegetarian alternative to this dish?
To create a vegetarian version, replace the chicken with hearty vegetables like mushrooms or eggplant. Use vegetable broth instead of chicken bouillon, and substitute the cranberry sauce with a savory tomato sauce for a different flavor profile.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish a day in advance and store it in the refrigerator. Just add an extra 10-15 minutes to the baking time if cooking it straight from the fridge. This makes it a convenient option for gatherings or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).