Ready After Church Chicken And Rice
A hearty and flavorful one-pan chicken and rice dish seasoned with bouillon, perfect for busy days and family dinners, with tender chicken and savory rice as the centerpiece.
Ingredients
Instructions
- Preheat your oven and season the chicken pieces with salt and pepper.
- Lay the seasoned chicken in a greased 9 x 13-inch pan, skin side down.
- Pour the raw white rice around the chicken in the pan.
- Crumble the bouillon cubes into 4 cups of water to dissolve, then pour the mixture over the chicken and rice.
- Cover the pan tightly with foil.
- Cook at the desired temperature: 250°F for 4 hours, 275°F for 3 hours, 300°F for 2.5 hours, 325°F for 2 hours, or 350°F for 1.5 hours.
- Serve hot with cranberry sauce and bread.
Tips & Substitutions
For best results, let the chicken marinate with salt and pepper for at least 30 minutes before cooking to enhance flavor. If you prefer, substitute brown rice for a nuttier taste; just adjust the water and cooking time. You can also add vegetables like peas or carrots to the rice for a more nutritious dish. Consider pairing with Oven-Barbecued Cranberry Chicken for a delightful meal.
Serving Suggestions
Serve the chicken and rice hot, drizzled with cranberry sauce for a sweet contrast. This dish pairs beautifully with crusty bread and a simple green salad for a complete meal. For a refreshing drink, consider serving with Lemonade With Splenda to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20-25 minutes. Adding a splash of water can help keep the rice moist during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Ready After Church Chicken And Rice contains roughly 219 calories, with 22g protein, 20g carbohydrates, and 5g fat. It is an excellent source of protein (43% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 478mg per serving (21% 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 frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s recommended to thaw it first for even cooking. If using frozen, increase the cooking time by about 30 minutes, and ensure the internal temperature reaches at least 165°F.
How do I know when the rice is done?
The rice should absorb all the liquid and be tender when done. If there’s still liquid remaining, cover the pan and allow it to cook a bit longer. Fluff the rice with a fork before serving to ensure even texture.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the point of baking, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to cook, allow it to come to room temperature before baking, or increase the baking time if cooking from cold.
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).