I made that mesquite chicken and rice bake again a few days ago. I didn't marinate the chicken this time--just put the seasoning in the bottom of the casserole dish under the rice with the chicken laid on top--so the flavor didn't permeate the meat in the same way. The other way is better, but this is still good; I'll do this again when I don't ( Read more... )

Now that the weather is finally cool enough to warrant using the oven, I tried that marinaded chicken and rice bake again. This time I baked it in a covered casserole dish, with a 2:1 ratio of water to rice. (That's counting the water in the marinade, but not the oil like last time.) It came out very well. The chicken didn't brown on top the way it ( Read more... )

I baked chicken and rice for dinner again tonight, uncovered in a flat baking dish. I didn't marinate the chicken this time (which was probably a mistake), so there was no oil, just 2.5 cups of water and 1 cup of rice, plus seasoning spread across the bottom and cut-up chicken breast laid on top. The rice came out much better, but it was still a ( Read more... )

I've been marinating chunks of boneless chicken breast in various seasoning mixes, plus oil and water and sometimes vinegar, as called for on the seasoning packet. Then I dump the whole thing in a frying pan to cook, adding some frozen vegetables (corn or beans) at the last minute. It turns out well, for fairly minimal effort ( Read more... )