Chicken and Rice
Prep: 20 min
Cook: 75 min
Total: 95 min
Serves: 6
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Weeknight dinners rarely feel this special, yet here paprika-dusted chicken bakes atop fluffy rice touched with a whisper of curry. Spiced peach halves, clove-studded and glazed with jam, ring the dish for a sweet counterpoint to the savory chicken. Home cooks who love a little retro flair will find it comforting and quietly impressive.
Ingredients
Ingredients
- 1/3 Cup All-Purpose Flour
- 1 - Salt
- 1 Tsp Paprika
- 6 - Chicken Breasts
- 1/4 Cup Butter
- 1 Cup Rice
- 2 Cans Chicken Broth
- 2 Tbsp Parsley - Chopped
- 1/8 Tsp Curry Powder
- 6 - Canned Peach Halves
- 3 Tbsp Peach Jam
- 2 Tbsp Brown Sugar - Firmly Packed
- 6 - Cloves
Directions
Directions
- Sift flour, 2 teaspoons salt and paprika together; roll chicken breasts in seasoned flour.
- Melt butter in skillet; brown chicken in hot butter.
- Remove chicken from skillet.
- Add rice, broth, parsley, curry powder and 3/4 teaspoon salt to pan drippings in skillet.
- Bring to a boil.
- Pour broth mixture into foil-lined 2 quart baking dish; add chicken.
- Cover with foil.
- Bake at 350 degrees for 60 minutes.
- Drain peach halves.
- Blend jam and brown sugar together; spread over peach halves.
- Insert clove in center of each peach half.
- Remove cover; place peach halves around chicken mixture.
- Bake for 15 minutes longer.
Nutrition
Per serving · 6 servingsCalories
550
Fat
25 g
Saturated fat
10 g
Carbohydrates
50 g
Sugar
10 g
Fiber
2 g
Protein
35 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/3 Cup All-Purpose Flour
- 1 - Salt
- 1 Tsp Paprika
- 6 - Chicken Breasts
- 1/4 Cup Butter
- 1 Cup Rice
- 2 Cans Chicken Broth
- 2 Tbsp Parsley - Chopped
- 1/8 Tsp Curry Powder
- 6 - Canned Peach Halves
- 3 Tbsp Peach Jam
- 2 Tbsp Brown Sugar - Firmly Packed
- 6 - Cloves
