egyptian

Roz Maamar Oven Baked Milk Rice with Chicken

Name: Roz Maamar Oven Baked Milk Rice with Chicken
Yield: 1 serving
Cuisine: egyptian
Ingredients: 70 g white rice (dry); 150 g chicken thigh, boneless and skinless; 240 g milk (2%); 180 g chicken stock; 14 g butter; 3 g salt; 1 g black pepper; 1 g bay leaf

This baked dish pairs white rice with chicken thigh, boneless and skinless, milk and chicken stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

69 g Carbohydrates

23 g Fat

1 g Fiber

Roz Maamar Oven Baked Milk Rice with Chicken

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g white rice (dry) 255 kcal
150g chicken thigh, boneless and skinless 182 kcal
240g milk (2%) 120 kcal
180g chicken stock 11 kcal
14g butter 100 kcal
3g salt 0 kcal
1g black pepper 3 kcal
1g bay leaf 3 kcal

Cooking instructions

Heat oven to 400 F (200 C).
white rice (dry)milk (2%)chicken stocksaltblack pepper
In an oven-safe small baking dish, mix rice, warm milk, warm stock, salt, and black pepper.
white rice (dry)chicken thighbutter
Nestle the chicken thigh into the rice mixture and dot the top with butter.
Cover tightly with foil and bake 30 minutes.
white rice (dry)
Uncover and bake 15-20 minutes more until the rice is tender and the top is lightly browned.
Rest 5 minutes, then serve with the browned top scraped into the portion.