Dijon-Baked Chicken with Rice and Broccoli
chicken, broccoli, honey, dijon mustard, onions, soy sauce, curry, chili sauce
Ingredients
10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds) 1 tablespoon curry powder 3 tablespoons frozen chopped onions 1/2 teaspoon crushed red pepper flakes 1/2 cup honey 1/2 cup dijon mustard 2 tablespoons soy sauce 1 teaspoon Asian-style hot chili sauce (can be chili-garlic sauce) 1 1/2 cups basmati or white rice 3 cups water 5 cups frozen broccoli florets 1/8 teaspoon your favorite supermarket-style seasoning mix
Directions for Dijon-Baked Chicken with Rice and Broccoli Recipe
The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight. The next day: Preheat oven to 350 degrees F. Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven. Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven. Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.
Read the full directions on Food Network
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Servings
4 to 6 servings
Tags
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