Monday, August 5, 2013

4 Crispy Skin Chicken with Rice Medley - #WeekdaySupper


I always love seeing the Weekday Supper recipes that people share from month to month. I sometimes find it difficult to find time to make dinner during a busy week, so I love seeing all the simple and delicious recipes. Today I'm sharing a simple recipe for crispy skin chicken with rice and vegetables.
Check out all of our Weekday Supper recipes this week:
Tuesday - Sue's Nutrition Buzz - Spiced Up Turkey Shepherd's Pie With A Cauliflower Crust
Wednesday - Shockingly Delicious - Pasta with Black Olive and Sun-Dried Tomato Tapenade
Thursday - Happy Baking Days - Baked Tomatoes with Mozzarella and Basil
Friday - girlichef - Chicken Parm Sammies



Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
2 chicken breasts with skin and bones
1 tbsp butter, melted
salt and pepper
1 cup brown rice
2 1/2 cup chicken stock
1 tbsp olive oil
1 tbsp butter
1/2 cup mixed frozen vegetables

Steps
Preheat an oven to 350F. Line a pan with aluminum foil. Butter the tops of the chicken breasts and sprinkle with salt and pepper. Bake for 30-40 minutes, or until the internal temperature is 160F. Turn the oven to broil and broil for 2-3 minutes.

While the chicken cooks, rinse the rice in cold water. Add the rice to a medium saucepan with the stock and oil. Bring it to a boil, and then cover and reduce the heat to medium. Cook the rice for 35 minutes. Place the vegetables in a microwave safe bowl with 2 tbsp water and cook for 3 minutes. Add the butter and vegetables to the rice and enjoy!

4 comments:

  1. I like how you get a crispy skin without frying the chicken. Nice broiler trick. I totally don't use my broiler as often as I should.

    ReplyDelete
  2. Thanks! I've grown to love using frying alternatives because of the health reasons and the sheer amount of oil needed to deep fry something.

    ReplyDelete
  3. Amazing recipe, can`t wait to try !

    ReplyDelete
  4. Broiling to finish off your chicken is a great idea!

    ReplyDelete