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Looking for a simple one-pan supper with succulent, tender chicken surrounded by mounds of flavorful rice? This is it. This chicken nuggets and rice combo is a winner for busy school nights, and the roasting bag helps infuse the chicken with so much flavor.
4 to 6 chicken cutlets, cut into nuggets
2 tablespoons Glicks Flour
2 cups rice
2 and 3/4 cups chicken or vegetable stock, such as Manischewitz (alternatively, you can use water flavored with soup mix)
generous squirt of mustard mixed with 2 tablespoons Gefen Mayonnaise
2 medium zucchini, sliced
1 red pepper, cut into 1-inch pieces
1/4 teaspoon salt
1/8 teaspoon pepper
garlic powder, to taste
can of mushrooms, drained (optional)
2 tomatoes, sliced (optional)
1 teaspoon curry powder (optional)
Heat the oven to 350 degrees Fahrenheit.
Place the flour in a roasting bag, twist the top closed and shake to coat all sides. Kids love helping with this step!
Add rice, chicken broth, water, mayo mixture, vegetables (and curry) to the bag.
Twist the bag closed again and squeeze or swish the bag to blend in the flour well.
Season the chicken nuggets with salt, pepper and garlic powder and add to the roasting bag.
Shut the bag with a twist tie (leaving lots of air inside), and poke a few holes on the top with a fork or knife to allow steam to escape.
Place the bag in a 9×13-inch pan.
Bake for one hour and 15 minutes or until the rice is ready.
Stir the rice mixture before serving.
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