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Serve hot, garnished with freshly chopped parsley.
This dish pairs well with a crisp green salad or yogurt sauce on the side.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven with a splash of water to retain moisture.
Variations:
Use brown rice for added fiber; increase baking time by 15–20 minutes.
Substitute the chicken with turkey, tofu, or chickpeas for a vegetarian version.
Add peas, corn, or mushrooms for extra texture and color.
Swap the cream for coconut milk for a dairy-free twist with a hint of sweetness.
FAQ:
Q: Can I use pre-cooked rice instead?
A: Yes, but reduce the liquid significantly and shorten the baking time to about 25 minutes.
Q: Can I make this dish ahead of time?
A: Absolutely. You can assemble it a few hours in advance and bake it when ready.
Q: How do I know the rice is fully cooked?
A: The rice should be tender and fluffy. Taste test after the full baking time and add 5–10 extra minutes if still firm.
Q: Can I freeze this dish?
A: Yes, it freezes well. Cool completely, portion into containers, and freeze for up to 2 months.
Q: What if my rice turns out dry?
A: Ensure you cover the dish tightly while baking and add enough liquid. You can also stir halfway through baking to distribute moisture evenly.
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