4 skinless, boneless chicken breast halves
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons paprika
3 cups cooked white rice
1 medium onion, sliced into 1/4 inch cubes
2 cups cooked chicken breast halves
1 tablespoon lemon juice
2 tablespoons entire-kernel corn
5 cups chicken broth
2 teaspoons paprika
1 teaspoon salt
1 tablespoon sesame oil
1 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Place chicken and rice in a large bowl. Stir in salt, pepper, paprika, white rice and onion. Place chicken into a 9x13 inch baking dish. Cover with foil and bake at 350 degrees F (175 degrees C) for 1 hour.
Meanwhile, heat the oven to 350 degrees F (175 degrees C).
When chicken is cooked, place cooked rice in a large saucepan. Bring the water and milk to a boil, then reduce heat and simmer for 5 minutes. Stir in lemon juice, corn, chicken broth, paprika, salt, salt and sesame oil. Bring to a boil, reduce heat and simmer for 15 minutes.
Stir chicken into chicken mixture and cook for 10 minutes. Add chicken and rice and stir. Toss gently. Transfer chicken to a platter.
Pour chicken stock into the saucepan and add lemon juice, corn, chicken broth, paprika, salt and sesame oil. Bring to a boil, reduce heat and simmer for 20 minutes.
Transfer chicken to a 9x13 inch baking dish. Sprinkle with basil and bake an additional 10 minutes. Serve immediately.
⭐