Bleu Baked Chicken and Rice

Name: Bleu Baked Chicken and Rice
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters blue cheese dressing (such as Kens®); 1 teaspoons Cajun seasoning blend (such as Tony Chacheres®), or to taste; 2 stalks celery, chopped and leaves reserved; 822 grams chicken broth; 6 chicken thighs; 2 cloves garlic, chopped; 3 Tbsps extra-virgin olive oil, divided; 0 larges onion, chopped; 355 milliliters panko bread crumbs; 3 Tbsps red wine vinegar; 59 milliliters Parmesan-Romano cheese blend; 473 milliliters white rice

Bleu Baked Chicken and Rice requires roughly 5 hours and 10 minutes from start to finish. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 686 calories, 30g of protein, and 33g of fat. A couple people really liked this main course. Head to the store and pick up olive oil, cajun seasoning blend, rice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Blue Cheese Dressing

Chicken Thighs

Whole Chicken

Preheat oven to 420 degrees F (216 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir celery in the hot oil for 1 minute.

Ingredients you will need

Olive Oil

Celery

Cooking Oil

Equipment you will use

Frying Pan

Add onion; cook and stir until onion is glossy and softened, about 5 minutes. Stir in garlic; cook for 30 seconds.

Ingredients you will need

Garlic

Onion

Transfer onion mixture to the prepared baking dish; return skillet to burner.

Ingredients you will need

Onion

Equipment you will use

Baking Pan

Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.

Ingredients you will need

Olive Oil

Rice

Cooking Oil

Equipment you will use

Frying Pan

Mix chicken broth, rice, and vinegar into the onion mixture in the baking dish.

Ingredients you will need

Chicken Broth

Vinegar

Onion

Rice

Equipment you will use

Baking Pan

Remove chicken from marinade and arrange in the baking dish, creating 2 rows of chicken thighs side by side. Discard remaining marinade.

Ingredients you will need

Chicken Thighs

Marinade

Whole Chicken

Equipment you will use

Baking Pan

Sprinkle each chicken thigh with Cajun seasoning. Coat chicken thighs with 1 cup panko crumbs. Cover baking dish with aluminum foil.

Ingredients you will need

Cajun Seasoning

Chicken Thighs

Panko

Equipment you will use

Aluminum Foil

Baking Pan

Bake in the preheated oven for 35 minutes.

Equipment you will use

Oven

Remove aluminum foil from dish. Mince the reserved celery leaves.

Ingredients you will need

Celery Leaves

Ground Meat

Equipment you will use

Aluminum Foil

Sprinkle chicken thighs with remaining 1/2 cup panko crumbs and Parmesan-Romano cheese; sprinkle minced celery leaves over chicken.

Ingredients you will need

Chicken Thighs

Celery Leaves

Parmesan

Whole Chicken

Panko

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).

Ingredients you will need

Whole Chicken

Bone