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Main dishes

Chimichurri Chicken and Rice

Chimichurri Chicken and Rice recipe
photo by:kraft
Chimichurri is the surprise stir-in for this chicken and rice dish.
20 min
50 min
6 servings
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What You Need

 bone-in chicken breasts (2 lb.), cut in half
 onions, cut into wedges
cup  long-grain white rice, uncooked
can   (14-1/2 oz.) fat-free reduced-sodium chicken broth
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 350ºF.

COOK chicken and onions in Dutch oven or large deep skillet on medium heat 6 min. or until chicken is lightly browned, turning chicken after 3 min. and stirring onions occasionally. Remove from pan; cover to keep warm. Add rice to pan; cook and stir 30 sec. Add broth and half of Our Favorite Chimichurri; bring to boil. Add chicken and onions. (Do not stir.) Cover tightly.

BAKE 30 min. Top with remaining Our Favorite Chimichurri. Bake, covered, 5 min. Top with cheese.

Kraft Kitchens Tips

Make Ahead
Our Favorite Chimichurri can be made in advance. Store in refrigerator up to 2 days before using as directed.
Prepare using 2 lb. cut-up chicken pieces.
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