One Pot Baked Chicken and Wild Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 each Bone-in chicken breasts (about 2 pounds)3 cups chicken or turkey boulion1.5 cups wild or brown rice0.5 cups mixed beans-your choice (ie lentels, red, etc.)1 quart canned tomatoes (from my last year's garden)2 ea 2" onions, diced (medium size)2 ea celery stalks, sliced (1/4" slices)2 carrots, trimmed/cleaned5 Tbsp minced garlic0.75 cup ketchup1 Tbsp black pepper0.5 cups white wine (optional and volume to taste)Note: Salt is intentionally left out and not needed for flavor due to longer cooking of ingredients, together, some of which already include salt.
Brown chicken in bottom of cast iron pot and remove. Add broth and deglaze pot. Next add rice. Clean and cut celery, onion, tomatoes, garlic and spices. Add ketchup. Add veggies to pot and lightly toss all in pot ingredients.
Cut carrots in 3"-4" lengths and quarter length wise. This is just for visual serving. Carrots can be sliced into rounds. Top ingredients with carrots.
Return chicken to pot. Nestling chicken into ingredients but not covering.
Drizzle wine over all ingredients and cook uncovered in oven at 325 for 1 hour. Remove from oven, turn chicken over and return to oven for about another 30-40 minutes or until chicken is completely done.
You can test chicken (not rice/bean mixture) with a thermometer (do not let thermometer touch bone when testing temps) for doneness or when all juices run clear on the breasts and the meat easily pulls off of bone.
Serve family style from pot or remove breasts from bones (they will pull right off if completely cooked-use forks if desired), slice against grain of meat and return to platter or pot with sliced breasts on top or slightly to side. Garnish to taste with parsley or red apples.
I simply had pickled beets and onions (sliced beets and onions covered with vinegar and left to marinate 4+ hours in regrigerator) as a side dish. Beets will keep in refrigerator for over 1 week if not cross contaminated with other foods.
Since most broths, ketchup and tomatoes come with salt already added (even the tomatoes I canned), I did not add any additional salt to recipe.
Serving Size: Makes 8 nice portions-Serve in large open bowls or plates
Number of Servings: 8
Recipe submitted by SparkPeople user BDDECKER.
Cut carrots in 3"-4" lengths and quarter length wise. This is just for visual serving. Carrots can be sliced into rounds. Top ingredients with carrots.
Return chicken to pot. Nestling chicken into ingredients but not covering.
Drizzle wine over all ingredients and cook uncovered in oven at 325 for 1 hour. Remove from oven, turn chicken over and return to oven for about another 30-40 minutes or until chicken is completely done.
You can test chicken (not rice/bean mixture) with a thermometer (do not let thermometer touch bone when testing temps) for doneness or when all juices run clear on the breasts and the meat easily pulls off of bone.
Serve family style from pot or remove breasts from bones (they will pull right off if completely cooked-use forks if desired), slice against grain of meat and return to platter or pot with sliced breasts on top or slightly to side. Garnish to taste with parsley or red apples.
I simply had pickled beets and onions (sliced beets and onions covered with vinegar and left to marinate 4+ hours in regrigerator) as a side dish. Beets will keep in refrigerator for over 1 week if not cross contaminated with other foods.
Since most broths, ketchup and tomatoes come with salt already added (even the tomatoes I canned), I did not add any additional salt to recipe.
Serving Size: Makes 8 nice portions-Serve in large open bowls or plates
Number of Servings: 8
Recipe submitted by SparkPeople user BDDECKER.
Nutritional Info Amount Per Serving
- Calories: 170.1
- Total Fat: 1.5 g
- Cholesterol: 34.2 mg
- Sodium: 458.8 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.2 g
- Protein: 18.2 g
Member Reviews