2 tbsp. (30 mL) canola oil
2 c. (500 mL) chicken parts, bone-in, skin on or off (see Note)
1 or 2 large onions, coarsely chopped
1 red bell pepper or 1/2 red and 1/2 yellow bell peppers (capsicums), diced
1 c. (250 mL) uncooked rice
1/4 (1 mL) tsp. salt
Freshly ground pepper, to taste
3 c. (375 mL) chicken stock
1-to-1-1/2 c. (250 mL) grated cheddar cheese
Preheat oven to 350 deg. F. In large skillet over medium-high heat, sauté chicken parts until cooked through and no pink remains. Set aside. In the same skillet also over medium-high heat, sauté onions and peppers until tender. Place in 2-qt. (2 L), spray-greased casserole.
Rinse rice in cold water until water runs clear. Add to casserole, combing with onions and peppers and seasoning lightly. Set chicken in casserole. Bring stock to a boil, pouring over vegetables, rice, and chicken in casserole.
Cover tightly with foil, baking 45 min. Uncover and sprinkle with cheese. Return to oven, uncovered, baking until cheese is bubbly. Serves 4-to-5.
Note: Leftover cooked chicken is also excellent in this recipe. Stir-fry chicken just until hot before proceeding as directed.
Further Note: This recipe makes plenty and freezes well. If you’re planning leftovers for another day, bake this dish in two 1 qt. (1 L) casseroles, rather than a large one.
|Sauté chicken parts until no pink remains.|
|In the same skillet, sauté onion and peppers.|
|Pour on boiling stock, cover, and bake. Nothing to it!|