Cheesy Chicken Chops Baked Rice

A hard to resist, baked chicken and rice dish, made so irresistible with the melted cheese on top!

Hot, Cheesy Baked Rice!

The Recipe Intro has the step by step slide show. Check it out.

 

Ingredients:

For the chicken chops and brown gravy:

boneless chicken thigh/leg portions with skin intact - about 300 gms each		3
pepper powder		½ tsp
salt - or to taste		¼ tsp
light soya sauce		1 Tbsp
plain flour		¾ cup
baking powder		3 tsp
olive oil		¼ cup
plain flour		2 Tbsp
butter		½ Tbsp
a chicken bouillon cube (knorr)		HALF of
milk		½ cup

The Marinara Sauce:

stewed tomatoes		1 can (14 oz)
tomato paste		½ Tbsp
freshly chopped parsley		2 Tbsp
garlic, minced		1 clove
dried oregano		½ tsp
black pepper powder		¹/8 tsp
olive oil		3 Tbsp
yellow onion (Vidalia), chopped or White Onion		1 medium sized
water or chicken stock (liquid)		½ cup
salt		To taste:

Fragrant Rice:

jasmine rice, rinsed and drained		2 cups
spring onion (white bulb portion), chopped		2 tsp
garlic, finely chopped		2 tsp
ginger, finely chopped		2 tsp
chicken bouillon cube (knorr) plus 3  and ²/3 cups water OR use homemade chicken stock instead		1
salt		To taste:
1 cup		mild cheddar or mozzarella cheese, grated

Other:

chopped bell peppers		½ cup
yellow onion slices		Optional, as required :

Method:

Start Marinara Sauce first:

• Add the stewed tomatoes, tomato paste, parsley, garlic, oregano and black pepper to a blender and blend till semi smooth.
• Heat oil in a skillet on medium heat. Add and sweat the chopped onions briefly  (till softened).
• Add the blended sauce as well as the stock. Simmer for 20 minutes on low heat till thickened. Meanwhile cook the rice.

Fragrant Rice:

• Heat the oil in a pot for cooking the rice.
• Add chopped spring onion, garlic and ginger and sauté till soft. Do not allow to go brown.
• Add the chicken bouillon cube and mash it up.
• Pour in the water and bring to a simmer. Add some more salt to taste. (The stock cube might have enough salt, taste and add as necessary).
• To the simmering water, add the drained rice. Stir and cook, covered till the water runs dry. Stir once when the the rice is still slightly wet. (I use a rice cooker, so this part is made easier).

Chicken and Brown Gravy:

• Pat dry the boneless chicken leg/thigh portions with a kitchen towel.
• Add soy sauce, salt and pepper to taste and rub well.
• Heat the olive oil in a skillet on medium.
• Mix the flour with baking powder and a dash of salt.
• Coat the pieces all over lightly with the flour mixture, shaking off any excess.
• Add the pieces to the pan, in batches and fry till golden on both sides. Keep the heat on medium low, to prevent the oil from getting dark. Do not overcook the chicken. It will continue to bake in the oven later.
• Remove the fried chops and set aside.
• Add the 2 Tbsp of flour to the drippings left in the pan. Stir well.
• Add half of the stock cube and mash it up. Add milk and thicken. Stir in the butter. Set aside.

Assemble:

• Preheat the oven to 180ºC /356ºF.
• You can bake the chicken and rice together in a large casserole dish OR you can divide the portions into 4 individual serving bowls.
• Add one layer of rice. Add Marinara sauce over the rice. Place chicken chops on top. Pour brown gravy over the chicken. ( I put the Marinara sauce over the chicken but, it doesn’t matter).
• Add the chopped bell peppers and onion (optional). Top with cheese.
• Place in the oven, with only the bottom heat source (if possible). Bake on the lower rack for about 20 minutes, till cheese is melted on top without going brown.
• Serve immediately.
• (To make ahead, you can layer the dish and once cool,  keep covered in the fridge. Remove from fridge while oven preheats and bake when needed).

Cheesy Chicken Chops Baked Rice

Key Ingredients: Chicken Thigh Leg, Rice, Cheese, Tomatoes, Ginger, Garlic, Spring Onion, Oil, Chicken Bouillon, Salt, Pepper.

EAT AND TELL!!

Let us know if you tried  – Cheesy Chicken Chops Baked Rice.