Return to Main Recipes Page/Return to Home Page

Chicken and Rice Bake, Nicoise (M)
Source: My sister-in-law Nikki Segall with comment by my mother, Sylvia Segall
Serves: 6

14 1/2 oz. chicken broth
1/4 cup chopped fresh parsley
1/4 cup sliced pitted ripe olives (black)
1 tbsp. lemon juice
1/2 tsp. turmeric
1/4 tsp. pepper
14 oz. stewed tomatoes
1-1/4 cup uncooked regular long-grained rice
6 skinless, boneless chicken breast halves
1/2 tsp. garlic powder

In 3-qt. shallow baking dish mix broth, parsley, olives, lemon juice, turmeric, pepper, tomatoes, and rice. Cover and bake at 375°F for 20 minutes.

Place chicken on mixture. Sprinkle garlic powder and paprika over chicken.

Bake uncovered 30 minutes more or until chicken is no longer pink and rice is done. If desired, garnish with fresh rosemary.

Poster's Notes:
My mother got the recipe from my sister-in-law after having her one night for dinner. Nikki is a great cook and entertains a lot. She also cooks in large quantities for her family (4 kids, two of whom are teenage eating machines) My mother raved so much about this that I made her go to the computer and type it up and send to me.

My mother also adds: Needs more liquid, I added some water. Next time I make it I will add celery (1) finely diced onion, and perhaps diced green pepper for color. Also I made it with thighs and legs.

Posted by Marcia Goldberg, Z"L

Nutritional Info Per Serving: N/A