If you’re looking for a wholesome, flavorful, and easy-to-make meal that combines tender chicken, vibrant vegetables, and creamy rice, this Chicken and Veggie Rice Bake Recipe is exactly what you need. Perfect for family dinners or hosting guests, this recipe delivers a satisfying and memorable dining experience. Follow our detailed step-by-step guide to prepare this dish effortlessly.
Ingredients You’ll Need
For the Veggie Rice
| Ingredient |
Quantity |
| Carrots (peeled, sliced) |
2 medium |
| Zucchini (strips) |
1 medium |
| Red bell pepper (chopped) |
1 |
| White rice |
500 grams |
| Cooking cream |
400 milliliters |
For the Chicken
| Ingredient |
Quantity |
| Whole chicken |
1 |
| Sweet paprika |
1 teaspoon |
| Turmeric |
1 teaspoon |
| Salt |
1 teaspoon |
| Garlic powder |
1 teaspoon |
| Black pepper |
1 teaspoon |
| Onion powder |
1 teaspoon |
For the Dressing
| Ingredient |
Quantity |
| Onion (chopped) |
1 medium |
| Ripe tomatoes |
2 |
| Yellow bell pepper |
1 |
| Red bell pepper |
1 |
| Garlic cloves |
4 |
| Parsley |
To taste |
Step-by-Step Cooking Instructions
Preparing the Veggie Rice
1. Chop the Vegetables
- Slice peeled carrots into thin, round pieces.
- Halve the zucchini lengthwise and cut into strips.
- Chop the red bell pepper into small cubes.
2. Combine Rice and Vegetables
- In a large baking tray, add 500 grams of white rice.
- Mix in the prepared carrot slices, zucchini strips, and red bell pepper cubes.
- Pour 400 milliliters of cooking cream over the mixture, ensuring even distribution.
- Set the tray aside while preparing the chicken.
Preparing the Chicken
3. Butterfly the Chicken
- Start with a whole chicken, removing the wingtips.
- Use a sharp knife to split the chicken down the middle, creating a butterflied shape for even cooking.
4. Season the Chicken
- In a small bowl, combine:
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- Rub this spice mixture generously over the entire chicken, ensuring it is well-coated.
5. Prepare the Dressing
- In a food processor or blender, add:
- 1 chopped onion
- 2 ripe tomatoes
- 1 yellow bell pepper
- 1 red bell pepper
- 4 garlic cloves
- Fresh parsley to taste.
- Blend until the mixture forms a smooth dressing.
- Use a brush to coat the chicken thoroughly with the dressing.
6. Secure the Chicken
- Secure the chicken’s legs using toothpicks for better stability during baking.
Baking the Dish
7. Roast the Chicken and Veggie Rice
- Preheat your oven to 180°C (350°F).
- Place the veggie rice tray in the oven.
- Position the chicken on a grill rack above the rice tray, allowing the juices to drip down and flavor the rice.
- Roast for approximately 1 hour, checking occasionally to ensure even cooking.
8. Check for Doneness
- Use a meat thermometer to check the chicken. The internal temperature should reach 75°C (165°F) in the thickest part of the breast.
- Ensure the rice is tender and has absorbed the cooking cream completely.
