My mom makes this one pot chicken dish that is my absolute favorite. It’s so simple, takes very little prep work and it ‘s always a winner in my house. Serves 4-6.
4 Boneless Skinless Chicken Breasts
1 Cup Italian Bread Crumbs
2 tsp Salt
3 tsp Garlic Powder
1 tsp Chili Pepper Flakes
1 tbsp of Water
3 Cups Good Quality Basmati Rice, I prefer Dainty
5 Cups of Chicken Stock, you might need an extra 1/2 cup or so *the more flavor in stock – the more flavor in your dish*
1/2 Yellow Onion sliced into thin rings
approx. 6.4 L Dutch Oven with a lid, I used an Oval Le Creuset Dutch Oven
Non Stick Pan for frying chicken
1/4 cup Peanut Oil
Preheat your over to 350 degrees.
With a sharp knife slice all the chicken breasts in half horizontally so they become thinner. You should now have 8 chicken breast filets. Wash and pat them all dry put them aside.
In a large shallow bowl lightly beat the egg with one table spoon of water. In another large shallow bowl mix the breadcrumbs, salt, garlic powder, and chilli flakes together.
Heat the 1/4 cup Peanut Oil in your non stick pan to medium high heat.
In the meantime coat your chicken in the egg and then the bread crumbs and place into the oil, do not over crowd the pan and work in batches. When the chicken is a golden brown flip until it become golden brown on the other side. Do not worry about over cooking because the chicken will finish cooking in the oven. Place finished chicken breasts on a paper towel to drain.
Pour the rice into the dutch oven and place the chicken breasts on top of the raw rice then top with the sliced onion rings. Pour the 5 cups of chicken stock right on top of everything and cover the pot with the lid. Place into the oven and cook for 2 hours. Be sure to check on the rice after the first hour and add another 1/2 cup to 1 cup of chicken stock if necessary. Once chicken is removed from oven keep covered and let it sit for 20 minutes before serving.