Step-by-Step Guide to Make Appetizing Loaded Chicken, Rice and Potato bake!

Loaded Chicken, Rice and Potato bake! Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This meal is an absolute beauty, l loved it! After l made it l craved it for weeks afterwards mmmmm!

Here is the best “Loaded Chicken, Rice and Potato bake!" recipe we have found until now. This will be smell and look delicious.

Ingredients of Loaded Chicken, Rice and Potato bake!

1. You need of First Half of Dish.
2. Take 4 of boneless chicken breasts, boiled and shredded.
3. Make ready 5-6 of potatoes.
4. You need 1 of black pepper, to taste.
5. It’s 1 of salt to taste.
6. It’s 1/3 cup of vegetable oil.
7. Prepare of rice.
8. You need 2 cup of white rice.
9. Prepare 1 clove of garlic.
10. You need 1 of chicken bouillon cube, i use Maggi brand.
11. Take 3 of medium tomatoes.
12. Take 2 tbsp of vegetable oil.
13. It’s of topping.
14. It’s 1 cup of green onion.
15. You need 1 of crumbled bacon, as much as you want!.
16. You need 1 cup of sour cream.
17. You need 2 cup of mexican shredded cheese.

Scrape mixture into prepared baking dish and cover with foil.Bake until chicken is cooked through and potatoes are tender, about one hour.Uncover, top with remaining cheese and breadcrumbs and continue baking until.Fry bacon and set aside to drain.

Loaded Chicken, Rice and Potato bake! step by step

1. Puree the tomatoes, garlic, salt, and about 1/2 cup of water together..
2. Add the oil to a deep pot and fry the rice on high until it turns slightly golden..
3. Once rice is golden, add the tomato puree. Crumble the chicken bullion cube in this mixture. Once it begins to boil, give it a good stir, turn the heat to low, and cover to simmer..
4. Let the rice simmer about 15 minutes, until most of the liquid is absorbed. Test consistency of rice, if too crunchy add one more cup of water and let simmer again..
5. While rice is simmering, wash and dice potatoes.
6. If you need to, boil the chicken. (I always have shredded chicken, I use it in everything). Boil with 2 cloves garlic and half an onion for great flavor! Shred by pulling apart with a fork while still hot..
7. Add chicken to potatoes and place in a deep baking dish. Add 1/3 cup of veggie oil, and stir this together..
8. Bake for about 50 minutes, stirring two or three times..
9. While this is baking, cut your green onion and fry and crumble your bacon. (Jalapeños are there because I like them. They're optional).
10. Once the potatoes and chicken are done cooking, stir in the rice and top with shredded cheese and bacon. Cook an additional five minutes..
11. Add other toppings as desired (green onion, sour cream, etc) and enjoy!.

Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken.Allow to marinate as the potatoes bake.Add the potatoes, chicken, broccoli, and bacon, and toss to combine.

Once potatoes are done, spread the chicken on top.Crumble the bacon, grate the cheese, and chop the green onions.This recipe is a little different from the regular, but believe me, it's a sure thing.The perfect baked potato is crispy on the outside and pillowy in the middle.Cracked open and still steaming, it's ready to receive anything from a Baking a potato in the oven does require a little more time than zapping it in the microwave, but it's mostly hands-off.