I worked on this recipe a while.
I first cooked chicken and rice together in a slow cooker, and it did not work the way I hoped. Then I toured a number of recipes and experimented until I got results I wanted, including rice that is almost creamy in texture.
I'm a fan of risotto, but not a fan of spending time stirring. This recipe incorporates elements of recipes I found for "oven risotto."
The right baking dish is important: I would not dream of making this in metal, for example. Also I fear that covering a dish with foil won't have the same result.
Ingredients:
3 tablespoons olive oil
1 1/2 cup white rice (uncooked, not the pre-parboiled kind)
1 teaspoon paprika
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 cup dry, unoaked white wine (e.g. Italian Pinot Grigio or an unoaked Chardonnay)
1 1/2 cup chicken broth
6 pieces of fresh garlic
1 1/2 - 2 lbs skinless, boneless chicken
Get a 12x8 ceramic baking dish with a lid. Coat the bottom of the dish with oil and add the rice, cheese and dry spices; then add the liquids.
Spread the rice somewhat evenly before positioning the chicken on top; I usually add the pieces of garlic at this point also. You may wish to mince the garlic first, but I will just toss in some cloves.
Cover and bake at 375°F for 45-60 minutes, or until the liquid is absorbed and the chicken is fully cooked. Stir, re-cover and let stand for 10 minutes before serving.
