by | November 21, 2017 | 7 comment(s)

Rochie Pinson’s One-Pan Chicken and Rice

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She may make lots of challah from scratch each week, but weeknight dinners need to be quick to prep… and super tasty. Like this one-pan chicken and rice.

Busy day today? If you liked the Grilled Chicken Wraps on Monday and Taco Tuesday, you’ll love Wednesday’s Chicken and Rice… which is the easiest of all.

This is one of those dinners I learned from my super efficient sisters-in-law. While they are all stay-at-home moms, they are super ‘geshikt’ and like to have dinner in the oven at 10:00 am so they don’t have to think about it all day.

Chicken & Rice

This is a great idea, and the best part of this dinner is that it makes ZERO pots dirty. And when you get home, supper is ready and hot and the house smells amazing.

I like to serve this with a salad on the side, or vegetable soup.

Busy day today? If you liked the Grilled Chicken Wraps on Monday and Taco Tuesday, you’ll love Wednesday’s Chicken and Rice...which is the easiest of all.
Busy day today? If you liked the Grilled Chicken Wraps on Monday and Taco Tuesday, you’ll love Wednesday’s Chicken and Rice...which is the easiest of all.
Print Recipe
5 from 1 vote

Wednesday’s Chicken and Rice

Ingredients

  • Short grain brown rice
  • Cut up chicken pieces (in ¼s or ⅛s)
  • Seasonings

Instructions

  • Preheat oven to 250°F.
  • In a baking pan (9×13 or full size, depending on the size of your family!) put down a layer of brown rice (there are no measurements in this recipe!). Pour water to cover the rice.
  • Place chicken pieces on top of the water/rice (the chicken should be sticking out of the water a lot) and season with whatever spices you like on top of your chicken. You should season very heavily as this will season the rice as well. Cover tightly.
  • Place in oven and leave it there all day. Uncover for the last little bit, and raise the oven temperature to 350°F – 375°F to get the rice and chicken a little crispy on top. You can also dump on some frozen broccoli for the last half hour; it will taste great.
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Rebbetzin Rochie Pinson

Rebbetzin Rochie Pinson is a master challah baker and the author of the bestselling “RISING! The Book of Challah” (Feldheim, 2017) The world’s most gorgeous and comprehensive book and cookbook of challah. Rochie is now the author of a second cookbook, made for the next generation of challah bakers “The KIDS Book of Challah: Challah Adventures for the Whole Family” (Feldheim, November 2022). Weaving her life experiences as rebbetzin, mother, educator and passionate challah baker into all her challah teachings and demonstrations, Rochie travels the globe, bringing the practice of challah, both the making of the bread itself, and the mitzvah of the dough separation to a whole new level of joy, fun and spiritual significance! Her stories and recipes delight and inspire, and will elevate your Shabbat and Holiday experience. To follow Rochie’s challah journey, or to contact Rochie for your next event, whether corporate, charity or personal, find her on www.therisinglife.net or on instagram @rochiepinson

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Comments

  1. OMG! Are we related?! I am not your sister in law nor am I super geshikt, but I make this exact recipe all the time. It’s the only way anyone will eat brown rice in my house!

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