SEARCH
More 1 Photos

Bleu Baked Chicken and Rice Recipe

Recipe by: 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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook55 m
  • Ready In5 h 10 m
  • 1Place 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.
  • 2Preheat oven to 420 degrees F (216 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • 3Heat 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.
  • 4Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.
  • 5Mix 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.
  • 6Bake 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.
  • 7Continue 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).
  • 8Turn 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
  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the blue cheese marinade ingredients. The actual amount of the marinade consumed will vary.
Ingredients
  • 6 servings
  • 884 cals
  • 6 chicken thighs
  • 1 1/2 cups blue cheese dressing (such as Ken's®)
  • cooking spray (such as Pam®)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 stalks celery, chopped and leaves reserved
  • 1/3 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups white rice
  • 2 (14.5 ounce) cans chicken broth
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup Parmesan-Romano cheese blend
Nutrition

Amount per serving ( 5 total)

  • Calories:
    884
    44%
  • Fat:
    53.3
    82%
  • Carbs:
    75.3
    24%
  • Protein:
    31.5
    63%
  • Cholesterol:
    88
    29%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like