Chicken And Quinoa Rice Bake Recipe

About this recipe

A hearty and flavorful dinner featuring tender halal chicken, aromatic rice, and savory mushrooms baked to perfection. Ideal for those seeking a simple yet satisfying meal solution.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Knorr Stock Cubes Vegetable
• - Forest Whole Foods Organic White Quinoa
• 200G All Things Butter Unsalted Butter
• - Fresh British Roasting Chicken
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• - Tata Salt
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Dissolve 2 vegetable stock cubes in 1 3/4 cups of hot water and set aside.
3. 3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Lightly coat 500 g of halal chicken pieces with flour, then brown them on all sides in the skillet. Remove and set aside.
4. 4. In a greased 9 x 13-inch casserole dish, spread 3/4 cup of quinoa evenly. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add 3 oz of sliced mushrooms and 1 tablespoon of finely chopped onion.
5. 5. Arrange the browned chicken pieces on top of the quinoa mixture. Pour the dissolved stock evenly over the entire dish and dot with 1/4 cup of butter.
6. 6. Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until the chicken is fully cooked and the quinoa is tender.
7. 7. Remove from the oven, let it rest for 5 minutes, then serve warm.