 | | Directions |
- Preheat oven to 400°F.
- In a large bowl, combine the rice, tomatoes, broth, orange juice, parsley, onion, garlic, cumin, cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the cayenne pepper. Mix together and pour into the baking dish.
- Trim the fat from the chicken pieces. The skin can be left on or removed.
- Season the chicken with salt and pepper.
- Lay the chicken down into the rice mixture.
- Cover the dish tightly with tin foil.
- Bake until the chicken is cooked through.
- Note* It takes approximately 35-40 minutes for boneless, skinless chicken and approximately 1 hour for bone in chicken pieces.
- Remove from the oven, allow to stand for 5 minutes.
- Spoon rice and chicken into large serving bowls.
- Sprinkle with parmesean cheese and additional parsley if desired.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: 9x13 baking dish, large mixing bowl
Servings: 4
|  | | Ingredients | | - | | 1 cup brown rice long grain |
| - | | 14 1/2 ounces tomatoes - Italian style, diced and undrained |
| - | | 1 cup chicken broth |
| - | | 1/2 cup orange juice |
| - | | 1 cup parsley - curly or flat leaf, rough chopped, more for garnish if desired |
| - | | 1 onion - sliced thin |
| - | | 1 clove garlic - chopped |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/2 teaspoon salt and pepper - more to season chicken to taste |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 4 pieces chicken - your choice |
| - | | parmesan cheese - shredded for garnish |
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