Good morning everyone, how is your Thursday morning going so far?
Well I'm back with some Cooking Thursday. I'm not gonna promise to do it every week because I fear I may not and I really don't want to disappoint anyone. But I'm going to try my best :)
I thought I would share with you all today, my dinner from last night. Sure hope you enjoy it :)
Oven Baked Basmati Rice
2 tablespoons Knorr Chicken Powder
Preheat oven to 400F degrees.
In a baking dish, drizzle a little olive oil on the bottom. The amount of rice and water is according to how much rice you want to make. This is a great way to feed a crowd as you can use a bigger baking pan and a lot of rice.
For my family of four, the oven rice turns out very similar to my Portuguese Chicken and Rice, so I make 2 cups because my husband and kids love this rice and will often have second helpings and leftovers the next day.
So into the baking dish, add in your rice, sprinkle on the Knorr Chicken Powder, then pour in the water. Remember the ratio is usually double the water to the rice, so in my case, 2 cups of rice and 4 cups of water.
Using a fork, stir well and then place the baking dish in the oven.
Bake for 20 minutes, uncovered. Remove from the oven, stir, then pop back in the oven for another 10 minutes or until the liquid is all absorbed. Fluff with a fork, and that's it.
Island Teriyaki Chicken
Chicken Leg Quarters (but you can use whatever chicken you have on hand)
Soy Vay Island Teriyaki Marinade and Sauce
Clean the chicken and place in a roasting pan. Preheat your oven to 400 degrees.
Pour some of the teriyaki marinade on each piece of chicken and using a basting brush, slather all over making sure to cover well.
Cover with foil and bake in the preheated oven for about an hour. My chicken leg quarters were huge so they took a while to bake, but if you're cooking smaller pieces just adjust the cooking time accordingly.
About an hour into the baking time, remove the foil, flip the chicken over and using the basting brush, baste the chicken with the juices in the bottom of the pan.
Continue cooking, basting every 20 minutes or so until the juices run clear.
Turn the heat up to 450, and finish off by allowing the skin to crisp and brown. When done, you can baste with a little more of the juices, move to a serving dish and serve immediately.