Directions
1. Prepare the Vegetable Rice:
- Slice the carrots into rounds and set aside.
- Cut the zucchini into strips and set aside.
- Dice the red bell pepper.
- On a large baking sheet, combine the white rice, sliced carrots, zucchini strips, and diced red bell pepper. Stir well.
- Pour 400 milliliters of cooking cream over the rice and vegetables. Mix and set aside.
2. Prepare the Chicken:
- If using a whole chicken, cut it into pieces or butterfly it.
- In a small bowl, mix the sweet paprika, turmeric, salt, garlic powder, black pepper, and onion powder.
- Rub the spice blend all over the chicken pieces or the butterflied chicken. Set aside.
3. Make the Sauce:
- In a food processor or blender, combine the diced onion, tomatoes, yellow bell pepper, red bell pepper, garlic cloves, and fresh parsley. Blend until smooth.
- Brush the sauce generously over the chicken pieces.
4. Assemble and Cook:
- Preheat your oven to 180°C (350°F).
- Place the seasoned chicken on an oven rack or in a baking dish. Secure with toothpicks if necessary.
- Place the baking sheet with the rice and vegetables in the oven alongside the chicken.
- Bake for 1 hour, or until the chicken is fully cooked and the rice is tender. Check for doneness as cooking times may vary based on your oven.
5. Serve:
- Once cooked, remove the chicken and rice from the oven.
- Serve the roasted chicken alongside the creamy rice and vegetables.
Frequently Asked Questions
Q: Can I use chicken breasts instead of a whole chicken? A: Yes, you can use chicken breasts, but adjust the cooking time accordingly, as they may cook faster than a whole chicken.
Q: How can I save extra food? A: Store leftovers in a sealed container in the fridge for up to 3 days.
Q: Can I make this dish ahead of time? A: Yes, you can prepare everything in advance and bake it when you’re ready to eat.
Variations
- Cheesy Option: Mix some cheese into the rice for a creamy, cheesy touch.
- Spicy Option: Add chopped jalapeños to the vegetables for a spicy kick.
- Vegetarian Option: Replace the chicken with large portobello mushrooms for a delicious vegetarian version.
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