-
-
My review
Bleu Baked Chicken and Rice
26
Chef Jeff
"I grew up on my mom's chicken and rice and it was always a comfort food. I kicked it up a notch and made it a little spicy. Serve with sweet peas. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
5 h 10 m servings 884Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place chicken thighs in a large resealable bag; pour in blue cheese dressing. Coat chicken with dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
- Preheat oven to 420 degrees F (216 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir celery in the hot oil for 1 minute. Add onion; cook and stir until onion is glossy and softened, about 5 minutes. Stir in garlic; cook for 30 seconds. Transfer onion mixture to the prepared baking dish; return skillet to burner.
- Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.
- Mix chicken broth, rice, and vinegar into the onion mixture in the baking dish. Remove chicken from marinade and arrange in the baking dish, creating 2 rows of chicken thighs side by side. Discard remaining marinade. Sprinkle each chicken thigh with Cajun seasoning. Coat chicken thighs with 1 cup panko crumbs. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove aluminum foil from dish. Mince the reserved celery leaves. Sprinkle chicken thighs with remaining 1/2 cup panko crumbs and Parmesan-Romano cheese; sprinkle minced celery leaves over chicken.
- Continue to bake chicken until no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Turn on the oven's broiler and broil chicken until browned and crisp, 1 to 3 minutes. Remove from oven and let cool for 10 minutes before serving.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 67 Ratings
-
-
-
-
-
Most helpful positive review
3/24/2016
It was ok. Found the rice to be a bit bland, even with the chicken stock. Kids ate it for the most part.
Most helpful critical review
11/19/2013
This chicken dish was just ok for our family. I thought the bleu cheese marinated chicken would have more flavor than it did. The dish did take longer to bake as I had leg/thigh combo pieces o...
Most helpful
Most positive
Least positive
Newest
3/24/2016
It was ok. Found the rice to be a bit bland, even with the chicken stock. Kids ate it for the most part.
1/25/2014
I'm a big fan of blue cheese and baking my main dishes, so this was perfect. I enjoyed the flavour and how filling it was with the rice, it actually filled the plate but didn't overpower the chi...
12/30/2016
Absolutely delicious with the following adjustments: substitute long grain & wild rice for white rice. Season rice w/white pepper before serving. Increase cheese blend by 50%.
11/19/2013
This chicken dish was just ok for our family. I thought the bleu cheese marinated chicken would have more flavor than it did. The dish did take longer to bake as I had leg/thigh combo pieces o...
3/22/2017
The "covered" cook time should be extended. The taste was OK but not worth the effort.
3/20/2017
I hated it. Everyone else though It was just okay. Chicken and rice were beyond bland even with a Blue Cheese marinade and Cajun seasoning. Tasted like a dish they serve at my grandmother's n...