Name: Creamy Greek Dump-and-Bake Chicken with Rice
Ingredients: Chicken: Choose uniformly-sized breasts or thighs about 6-8 ounces each; look for meat with a pink color and no dark spots; if using breasts, choose pieces of even thickness or gently pound them.; Rice: Long-grain white rice?its structure allows it to absorb liquid while maintaining distinct grains; look for rice that appears translucent rather than chalky.; Spices: Fresh, aromatic spices; toast whole spices and grind them when possible?especially cumin and smoked paprika which provide the foundation flavors.

Description

A creamy, Greek-inspired dump-and-bake chicken and rice dish that emphasizes simple assembly and integrated flavors.

Ingredients

Chicken: Choose uniformly-sized breasts or thighs about 6-8 ounces each; look for meat with a pink color and no dark spots; if using breasts, choose pieces of even thickness or gently pound them.
Rice: Long-grain white rice?its structure allows it to absorb liquid while maintaining distinct grains; look for rice that appears translucent rather than chalky.
Spices: Fresh, aromatic spices; toast whole spices and grind them when possible?especially cumin and smoked paprika which provide the foundation flavors.

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Instructions

My first attempt at this dish came from a craving for Greek flavors combined with the need for an easy dinner solution; through trial and error, I discovered that the dump-and-bake method actually created better flavor integration than traditional preparation methods.