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Baked chicken with rice


Peel and crush the garlic. Mix with lemon oil and juice, then add all spices including salt, pepper and mix well. Grease the washed and drained chicken with this paste, then put it in the pan and bake for 40 minutes.

Wash the rice well in several waters. Peel an onion, finely chop it with celery and mix with the rice. Remove the chicken or thighs from the pan, place the rice and pour the wine and chicken soup over it. Place the chicken on top, cover with foil and put back in the oven for 30 minutes.

When it is ready, remove the chicken from the pan, season the rice with salt and pepper, add the butter, sour cream and mix well. Serve with lots of chopped greens.

Good appetite!


  1. Put in the bowl of the Thermomix 1400 g of water and a teaspoon of salt .
  2. Place the muffler basket and place 4 chicken legs with bone , cut as small as possible, a carrot, an onion and set 40 min./100° C / speed 1 .
  3. Take out the stew basket on a plate, put the soup in a bowl.
  1. Put in the bowl an onion (about 80 g), 40 g oil of olives or sunflower, put the measuring cap and set 5 sec./speed 5 , then 3 min./120° C / speed 1 .
  2. Add 300 g round grain rice and set 3 min./120° C / speed 1 .
  3. Then add to the bowl 60 g white wine for 1 min./Varoma/speed 1 . * You can skip this step.
  4. Put 800 g of soup , a little pepper, a little saffron , 3 sec./speed 3 .
  5. Then set the Thermomix 15 min./100 ° C / / speed 1 and place the muffler basket or splash lid on top.
  6. Put the cooked meat in the bowl 30 sec./ / speed (or mix lightly with a spatula so as not to crush the meat).
  7. Serve with parsley .

Tips

You can store the remaining chicken soup in the refrigerator after it has cooled, in a hermetically sealed container.

You can use this soup as a base for other dishes in the coming days.

Chicken rice pilaf is filling and is recommended for lunch.

Serving recommendations

The piled rice with chicken should be allowed to cool before serving.

A lightly vinegared cucumber or cabbage salad complements the dish very well.

A portion of assorted pickles is as good a choice as sour salads.


1. Bring the rice water to a boil, and when it boils, add the rice, a tablespoon of butter and salt, then turn on the low heat.

2. Keep in mind that the rice doubles in volume, so choose the container in which you boil the rice large enough.

3. While the rice is boiling, cut the chicken breast into cubes, then fry it in 2-3 tablespoons of olive oil over medium heat until it is completely penetrated.

4. When the chicken is ready, add the teriyaki sauce to the pan (you can buy it or prepare it at home), long enough to remain in the pan to add on top of the rice.

5. Let the sauce adhere to the meat, then turn off the heat.

6. When the rice is ready (test it by tasting a few grains), serve it on the plate, with the teriyaki chicken on top and the sauce left in the pan.


Chicken breast with rice

Chicken breast with rice is one of the most popular recipes for dieters :). Even if it seems like a diet recipe, you should know that it is a tasty recipe.

  • 1 chicken breast
  • 1 cup rice (measure with a 200ml cup)
  • 1 small onion (can also be green)
  • 1 small carrot (optional)
  • spices: salt, pepper, paprika, curry

Put a pot of water and a little salt on the fire. When the water boils, add the rice and simmer. While the chicken breast is boiling, cut the pieces, season them and fry them in 3-4 tablespoons of olive oil. When the water has dropped and starts to brown, put the sliced ​​onion and, if you want, the sliced ​​carrot.

Let the onion cook for a few more minutes and the meat be browned and add the rice (drained and strained).

Stir slowly, leave for another 2-3 minutes and you're done!

and another option in which I boiled the rice separately and left it like that.

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Tastyly heated

In addition, this dish contains a lot of vitamins and minerals, which makes it valuable in the diet.

Take the following ingredients:

  • A glass of rice
  • An onion
  • Eggplant (200 g)
  • Pepper broth (50 g)
  • Squash (200 g)
  • Garlic (three cloves)
  • Beans (100 gr)
  • Pumpkin (100 gr)
  • Chicken fillets (500 gr)
  • salt
  • Butter (30 gr)
  • SPICES
  • Vegetable oil (3 teaspoons)
  • the water.
  1. Grind vegetables
  2. Washed and diced chicken fillets
  3. The rice softened
  4. Mix all ingredients, add salt and spices
  5. I put a baking dish, oiled, add a little water, cover with foil and bake for about an hour.

  • 900 g pork ribs
  • 350 g of rice
  • 1 large onion
  • 1 carrot
  • 200 ml tomato paste
  • salt, pepper, dill
  • olive oil
  • 1 teaspoon salt

First put the ribs in a deeper pan, add a cup of water and a few tablespoons of olive oil. Leave until the water drops and brown the ribs in the remaining oil.
In another pan put a few tablespoons of oil and sauté the sliced ​​onion.

Heat for 2-3 minutes and add the carrot given through the large grater.

After another two minutes, add the rice.

Salt, pepper and add the dill (if you have it fresh it is much better).

Meanwhile, prepare a baking tray and put the ribs in it.

Distribute the previously prepared rice mixture over them.

Put the tomato paste, cover with water (about a liter and 200 ml) and put in the preheated oven.

When the rice has absorbed all the liquid, it is ready. If the rice is not cooked, add another cup or two of water and boil until it is ready.
As I said, we serve it with a cabbage salad, it's delicious. Good job and good appetite!

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Baked chicken with vegetables and rice

I'm a little tired of potatoes so I switched to rice again to my husband's despair :). Initially, I said that I only make the recipe with vegetables, but then I added rice so that I don't have to make another garnish.

  • 1 casserole of boneless chicken legs (there were 6 whole boned legs)
  • 3 & # 8211 4 carrots
  • 1 onion
  • a few cherry tomatoes or 2 & # 8211 3 ordinary tomatoes
  • 1 large red pepper
  • olive oil
  • 1 cup (not cup) of rice
  • herbs (I used a mix of herbs for chicken), salt, white pepper

We clean the carrots and cut them into thicker slices, we clean the onion and cut it into larger pieces, we cut the tomatoes into quarters, and we clean the pepper from the seeds and cut it into larger pieces.

Grease a heat-resistant dish with oil and place the vegetables. Carrots must predominate :). Then we put the chicken legs, season them with herbs, salt, pepper and add 1/2 cup of water. Cover with foil and put in the oven on the right heat for 30 minutes.

Remove the tray, put the washed rice between the pieces of meat and add 2 more cups of water (use the same cup of rice). Cover again with foil and put in the oven for another 10 minutes but on low heat.

Leave without foil for another 5-6 minutes.

Serve with pickles or pickled donuts. Or what pickles you have in the pantry. Or with salad :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Baked chicken legs with rice. Healthy, tasty and easy to prepare

Have you run out of inspiration on cooking lunch for your family? Baked chicken legs with steamed rice, onions and carrots will attract every member of the family. It is a rich and healthy dish. So, don't hesitate and start cooking!

spices for pilaf - 1 tbsp

sunflower oil - as needed

Peel the onion and carrot first.

Then cut the onion into smaller cubes and grate the carrots.

Then fry both vegetables in hot oil until golden on all sides and also sprinkle with salt (to taste).

In the next step, season the chicken legs in a bowl.

Add spice for pilaf and, if desired, salt.

Rinse the rice well with warm water and then start to put the food in a larger tray.

Place the first layer of fried carrots with onions on the bottom of the pan wiped with a little oil.

The second layer will consist of rinsed rice.

Also, press in it the cleaned garlic cloves and the chicken legs.

Finally, pour water all over, cover well with foil and bake in the oven at 180 ° C for about an hour.

When the chicken legs with rice and vegetables are cooked, take them out of the oven, remove the foil and serve with your favorite sauces and salads.


  1. Boil 2 eggs until the yolk hardens and let them cool.
  2. Clean, wash and drain 400 g chicken liver LaProvincia . Then fry them in olive oil and a quarter teaspoon of butter .
  3. Top up with water until the livers are ready. Let them adjust to room temperature in a plate. Add salt and pepper .
  4. Cleanse 250 g mushroom mushrooms and cut them into slices. Grease the result with olive oil and a quarter teaspoon of butter . Brown them a little.
  5. Chops 250 g LaProvincia chicken muscle and grease the meat with olive oil . Then brown everything. Fill with a little water and add salt, pepper and 2 teaspoons paprika .
  6. Chops 1 bunch of green onions , 1 bunch of dill and 1 bunch of parsley . Cut into small pieces 1 clove of garlic .
  7. Mix the mushrooms, liver and greens in a bowl. Add 5 beaten raw eggs and the 2 boiled eggs, cut into cubes. Then stir for 3-5 minutes and add salt and pepper. Fill with 1 teaspoon rosemary and 1 teaspoon curry .
  8. prepare 1 pui grill LaProvincia , removing the chest bone, the tartar and any organs.
  9. Grease the inside of the chicken with lemon juice . Add the chicken filling with a spoon.
  10. When the space is full, sew the skin with food thread. Tie the hammers and fins. Then preheat the oven.
  11. cut 1 onion in pieces as small as possible and 1 carrot in the rounds and put them in an oven tray. Top with 10-12 zigzag skewer sticks to support the chicken.
  12. Place the chicken in the pan with the wings facing down.
  13. Grease the chicken with olive oil. Add 2 tablespoons of olive oil and top with a cup of water.
  14. Cover everything with aluminum foil and leave the tray in the oven for 40 minutes at 200 degrees.
  15. Remove the aluminum foil and leave the chicken in the oven for another 30 minutes. Sprinkle the chicken with the sauce from the pan every 10 minutes.
  16. Let the chicken cool for 10-15 minutes.

Cooked chicken tips stuffed in the oven

  • The vegetable bed on which the chicken will sit depends on you. You can remove it completely (as long as you keep the skewer sticks and grease the tray well with oil) or you can top it with parsley root and diced potatoes, which you then serve as a garnish.
  • If the sauce came out too thick, you can straighten it by adding a glass of semi-dry white wine.
  • Baked stuffed chicken goes well with a garnish of sauteed mushrooms or lettuce.
  • If you want the chicken skin to be even more browned, we recommend that you grease the outside of the chicken with lemon juice.
  • You can also add filling in the area between the skin and the meat on the back of the chicken & # 8211 as long as you insulate the chicken from the oven tray.
  • When serving, cut the chicken into slices, starting with the breast.
  • To make the filling more consistent, you can add rice or bread soaked in milk and cut into pieces.

Baked stuffed chicken, good for serving

Want to try the stuffed chicken recipe in the oven? Set aside about two hours for cooking and another day to receive praise for such a delicious dish.

The baked chicken recipe is a much more delicious version of roast chicken. In other words, you can eat it at dinner any day of the week.


Necessary rice pilaf with chicken:

  • 3-4 chicken legs (I had country chickens or, not to offend him, organic chicken from which I took the thighs and breast for pilaf)
  • 300 gr rice
  • 2 onions
  • 1 red pepper
  • 1 green pepper
  • 1 carrot
  • 2-3 cloves of garlic
  • 3 tablespoons tomato paste
  • green parsley
  • pepper, thyme, salt