Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, loaded chicken, rice and potato bake!. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Fry bacon and set aside to drain. Once potatoes are done, spread the chicken on top. Crumble the bacon, grate the cheese, and chop the green onions.
Loaded Chicken, Rice and Potato bake! is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Loaded Chicken, Rice and Potato bake! is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have loaded chicken, rice and potato bake! using 17 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Loaded Chicken, Rice and Potato bake!:
- Make ready First Half of Dish
- Get 4 boneless chicken breasts, boiled and shredded
- Get 5-6 potatoes
- Take 1 black pepper, to taste
- Prepare 1 salt to taste
- Prepare 1/3 cup vegetable oil
- Get rice
- Get 2 cup white rice
- Take 1 clove garlic
- Make ready 1 chicken bouillon cube, i use Maggi brand
- Prepare 3 medium tomatoes
- Make ready 2 tbsp vegetable oil
- Prepare topping
- Make ready 1 cup green onion
- Prepare 1 crumbled bacon, as much as you want!
- Get 1 cup sour cream
- Make ready 2 cup mexican shredded cheese
Put adjectives in the correct order. scrambled eggs. baked cake. grilled chicken. pickled tomato. boiled potato. I don't eat meat because I'm a vegetarian. Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner. Baked potatoes can be a wonder to behold, all soft, fluffy, and snowy-white.
Instructions to make Loaded Chicken, Rice and Potato bake!:
- Puree the tomatoes, garlic, salt, and about 1/2 cup of water together.
- Add the oil to a deep pot and fry the rice on high until it turns slightly golden.
- Once rice is golden, add the tomato puree. Crumble the chicken bullion cube in this mixture. Once it begins to boil, give it a good stir, turn the heat to low, and cover to simmer.
- Let the rice simmer about 15 minutes, until most of the liquid is absorbed. Test consistency of rice, if too crunchy add one more cup of water and let simmer again.
- While rice is simmering, wash and dice potatoes
- If you need to, boil the chicken. (I always have shredded chicken, I use it in everything). Boil with 2 cloves garlic and half an onion for great flavor! Shred by pulling apart with a fork while still hot.
- Add chicken to potatoes and place in a deep baking dish. Add 1/3 cup of veggie oil, and stir this together.
- Bake for about 50 minutes, stirring two or three times.
- While this is baking, cut your green onion and fry and crumble your bacon. (Jalapeños are there because I like them. They're optional)
- Once the potatoes and chicken are done cooking, stir in the rice and top with shredded cheese and bacon. Cook an additional five minutes.
- Add other toppings as desired (green onion, sour cream, etc) and enjoy!
They're also bland as bland as bland can be. I don't say this to malign the potato—alongside wheat, rice, and No matter how fully loaded a plain baked potato may be, there's still an expanse of unspectacular spud beneath. Chicken Potato Bake - Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. In this recipe, I baked boneless chicken thighs in the oven along with the potatoes. They both cook in the same amount of time, so, it makes them a perfect match.
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