Baked Chicken and Rice
2 Cups Ranch Dressing
1 Teaspoon Kosher Salt
1 Teaspoon Coriander
8 Chicken Thighs
1/2 Teaspoon Ground Black Pepper
4 Tablespoons Extra-Virgin Olive Oil, Divided
1 Medium Onion, Chopped
3 Cloves Garlic, Minced
2 Cups White Rice
2 Quarts of Chicken Broth
6 Tablespoons Rice Vinegar
1/2 Teaspoon Cajun Seasoning Blend Or To Taste
2 Cups Panko Bread Crumbs
1 Cup Parmesan-Romano Cheese Blend
Place first four ingredients in a large resealable bag. Coat chicken with dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
Preheat oven to 420 degrees F (216 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Heat 2 tablespoons olive oil in a skillet over medium heat; cook onion; cook and stir until onion is glossy and softened, about 5 minutes. Stir in garlic; cook for 30 seconds. Transfer onion mixture to the prepared baking dish; return skillet to burner.
Pour remaining 2 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.
Mix chicken broth, rice, and vinegar into the onion mixture in the baking dish. Remove chicken from marinade and arrange in the baking dish, creating 2 rows of chicken thighs side by side. Discard remaining marinade. Sprinkle each chicken thigh with Cajun seasoning. Coat chicken thighs with 1 cup panko crumbs. Cover baking dish with aluminum foil.
Bake in the preheated oven for 35 minutes. Remove aluminum foil from dish. Mince the reserved celery leaves. Sprinkle chicken thighs with remaining 1/2 cup panko crumbs and Parmesan-Romano cheese; sprinkle minced celery leaves over chicken.
Continue to bake chicken until no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Turn on the oven’s broiler and broil chicken until browned and crisp, 1 to 3 minutes. Remove from oven and let cool for 10 minutes before serving.
Serve with Creamed spinach, and rolls.
1 Ripe Pear – Peeled, Cored, And Chopped
1/2 Cup White Wine
2 Clove Garlic, Minced
2 Teaspoons Dijon Mustard
1/4 Cup White Rice Vinegar
1 Teaspoon Ground Black Pepper
1/4 Teaspoon Sea Salt
1/2 Cup Olive Oil
Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
4 pears chopped
4 Cups Spring Greens Chopped
1 Cup Baby Spinach
1 Fennel Bulb Shaved
Chop and Toss all of the salad fixings with the Par Vinaigrette