For the Veggie Rice:
2 medium peeled carrots, cut into round slices
1 zucchini, cut in half lengthwise, then into strips
1 red bell pepper, chopped
500 grams white rice
400 milliliters cooking cream
For the Chicken:
1 whole chicken
1 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
For the Dressing:
1 medium onion, chopped
2 ripe tomatoes
1 yellow bell pepper
1 red bell pepper
4 garlic cloves
Parsley to taste
Instructions
Preparing the Veggie Rice:
1. Prepare the Vegetables:
Cut the peeled carrots into round slices and set them aside.
Cut the zucchini in half lengthwise, then into strips.
Chop the red bell pepper.
2. Mix the Veggies and Rice:
In a large baking sheet, add 500 grams of white rice, the carrot slices, zucchini strips, and chopped red bell pepper. Mix well.
Pour 400 milliliters of cooking cream over the rice and vegetable mixture. Set aside.
Preparing the Chicken:
3. Butterfly the Chicken:
Cut one whole chicken, first removing the wingtips.
Butterfly the chicken by cutting it in half.
4. Season the Chicken:
In a small bowl, mix 1 teaspoon each of sweet paprika, turmeric, salt, garlic powder, black pepper, and onion powder.
Spread the seasoning mix all over the butterfly chicken. Set aside.
5. Prepare the Dressing:
In a food processor or blender, add the chopped onion, ripe tomatoes, yellow and red bell peppers, garlic cloves, and parsley. Process until combined.
Spread the dressing all over the chicken with a brush.
6. Secure the Chicken:
Secure the chicken on the oven grid by its legs using toothpicks.
Baking:
7. Roast the Chicken and Rice:
Preheat the oven to 180°C (350°F).
Place the chicken and the prepared rice mixture in the oven.
Roast for 1 hour, keeping an eye on it as roasting time may vary depending on your oven’s power.
8. Serve:
Once the chicken is roasted and the rice is cooked, remove from the oven.
Serve hot and enjoy!
Frequently Asked Questions (FAQs)
Q: Can I use chicken breasts instead of a whole chicken?
A: Yes, you can use chicken breasts, but adjust the roasting time accordingly.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I prepare this dish in advance?
A: Yes, you can prepare the components ahead of time and bake when ready to serve.
Variations to Try
Cheesy Chicken Rice Bake: Add shredded cheese to the rice mixture for a cheesy twist.
Spicy Version: Incorporate chopped jalapeños into the vegetable mix for a spicy kick.
Vegetarian Version: Replace the chicken with large portobello mushrooms for a vegetarian option.
This Chicken and Veggie Rice Bake is more than just a meal; it’s an experience that brings the warmth and sophistication of a restaurant-quality dish right to your dinner table. With its juicy, perfectly seasoned chicken and a delightful mix of creamy rice and fresh vegetables, this recipe is sure to become a favorite in your household. The simplicity of its preparation combined with the depth of flavors makes it suitable for both weeknight dinners and special occasions. Share this dish with family and friends, and create new memories around the table, enjoying every delicious bite.
