I use chicken in Nita's recipe sometimes. Hubby loves this dish! I add some garlic and an extra can of crushed tomatoes.

From Nita AZ

Party Bake Pork Chops
Betty Crocker New Dinner For Two Cookbook copyright 1964

4 lean pork chops, 1" thick
4 thin slices onion
1/4 cup uncooked rice (not instant)
1 can (1 lb. 13 oz.) tomatoes
1/2 to 1 tsp. salt
pepper

Trim any excess fat from chops. Season chops well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Top each chop with a slice of onion, 1 tbsp rice, and cover with whole tomatoes. Add any remaining tomatoes and juice to skillet. Cover tightly; simmer over low heat or bake in foil covered baking dish at 350 degrees for 1 1/2 hours or until tender.
4 servings.

How I do it. (From Nita)

I don't brown the chops. I put them in an oblong baking dish and put sliced onions on them and then I rinse my oriental rice (Calrose or Hinode) to remove the talc. It won't hurt if you have a little extra rice. Then I take a large can of whole tomatoes and break them up all over the pork chops. I add some water to the can to get the rest of the juice and then cover with foil and bake. This is delicious served with soy sauce to taste.

This is a good one-pot dish made on the top of the stove. I add more rice, and cook it, and the chicken at the same time. Otherwise the chicken is cooking for about 45 minutes, which is unnecessary.

Chipotle Chicken and Rice (Everyday Food)

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.

Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).

Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired

Love a chicken biryani! This recipe is very simple - there are some wonderful, elaborate ones out there but for every day......

Cooking time
Prep:10 mins
Cook:30 mins
Skill level EasyServings Serves 4
A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

Nutrition per serving
kcalories 617
Ingredients

300g basmati rice
25g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts, cut into large chunks
4 tbsp curry paste (we used Patak's balti paste))
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to serve

Method

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

Islay, I made chicken biryani once but it was a lot more involved than that one. Strangely, the one I made, and several I've seen had potatoes in it.

Thanks for reminding me I should make it again, without the potatoes. :)

We like this one which I think came from Ruthann.

Basque Chicken and Rice - serves 4-6

2 TB olive oil
8 pieces of chicken (I used thighs, no skin, bone in)
3 cloves garlic, minced or grated
1 medium onion, chopped
1/2 green bell pepper, chopped
opt. small jar of strips of pimento
opt. 1/2 cup halved olives
2 cups rice (I used the yellow rice package)
4 cups chicken broth
1 bay leaf
salt and pepper
opt. pinch of saffron
opt. pinch of smoked paprika

Heat a large saucepan or Le Creuset French oven on the stove top, add oil, sauté chicken pieces until browned, remove to a platter. Add garlic, onion, bell pepper and sauté until onion is transparent.

Deglaze pan with about 1/4 cup water. Return chicken to the pot and add rest. Bring to a boil, cover, reduce to a simmer. Cook 25 minutes or until rice is tender.

You're right, Jadsip. it often has potatoes as well. I hope the link below works - an amazing chef making a much more elaborate version. Love watching that man!

Here is a link that might be useful: Chicken byriani

I made the baked pork chop recipe from Nita AZ and angelaid for dinner today. I used boneless and skinless thighs. I have to say that I thought it sounded like a good change from our regular old meals, something totally different. We both loved it. I made some extra rice on the side as the dish makes a lot of extra tomatoey sauce. I did brown the thighs first. They were fall apart tender. I was surprised by how flavorful it was with so few ingredients! Talk about simple! This recipe will be made from now on! A KEEPER!