Follow these steps for perfect results
long-grain white rice
whole chickens
cut into serving pieces, excess skin and fat trimmed
chicken broth
hot
plain nonfat yogurt
honey
Dijon mustard
soy sauce
ground ginger
salt
fresh ground pepper
Preheat oven to 350°F (175°C).
Spray or oil a 13x9 inch glass baking dish.
Spread rice evenly in the prepared baking dish.
Arrange chicken pieces on top of the rice.
Pour hot chicken broth over the chicken and rice.
Cover the baking dish tightly with foil.
Bake for 45 minutes.
In a bowl, whisk together yogurt, honey, mustard, soy sauce, ginger, salt, and pepper.
Remove the foil from the baking dish.
Spread the yogurt mixture evenly over the chicken.
Bake uncovered for an additional 15 minutes, or until rice is tender and chicken is cooked through and no longer pink.
Expert advice for the best results
For a crispier chicken skin, broil for the last few minutes of cooking.
Add vegetables like broccoli or peas for a more complete meal.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time.
Serve hot, garnished with fresh parsley.
Serve with a side salad or steamed vegetables.
The acidity cuts through the richness of the dish.
Discover the story behind this recipe
Comfort food classic
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