Making a chicken rice recipe, I need to brown chicken in pan before baking? help!?

fyi inexperienced cook here so bear with me. The recipe says to brown the chicken in a frying pan then bake it with the rice for 50 min. My question: is the purpose of frying the chicken to cook it entirely before baking? Or do you just brown the outside then let the chicken bake?Making a chicken rice recipe, I need to brown chicken in pan before baking? help!?
Boil the Chicken that way you will have your chicken stock. Just let the stock cool then skin off the fat.No need to bake or fry the the chicken. Just cook the rice,but leave it a little al dente.Then add it to your soup.Then, add seasonings, veggies ect.A little secret that I will share.Put just a pinch of cinnamon in the soup. You will not taste it. The cinnamon just makes the flavor of the other ingredents taste awesome!


Bon AppeitteMaking a chicken rice recipe, I need to brown chicken in pan before baking? help!?
Yes, if you are making chicken and rice, you would have to brown the chicken first, otherwise, you will just have a white mess.





Put a little olive oil in a saute pan and heat the pan about 20 seconds on medium heat. Carefully add the chicken pieces - do not over crowd. Cook on one side about three minutes, then turn on the other side. Both sides should be brown. Remove from saute pan and place in pan you are going to use for baking.
You brown the chicken for color and texture. Then follow the recipe directions which usually state put the browned chicken in a baking dish.
just brown the outside
Browning the surface is like putting on lotion after taking a shower: it seals and protects. By browning the surface, you are sealing in the juices of the chicken while it bakes, preventing it from drying out. Bon Appetit!
You just want to brown the outside, not cook it completely. If you cooked it completely, then put it in the oven for fifty minutes, you would have quite the dry chicken.





The purpose for browning is mainly aesthetics. If you just put the chicken straight into the oven without browning, yes, it would cook, and it would probably taste good (since it's mixed with your rice and such) but it wouldn't be very visually appealing. It would just white. But if you seared it first (what ';browning'; the chicken means) you would be giving some interesting colour -and- you would give even extra flavour to the whole dish. And colour in food is exciting. If you were given a plate with a white piece of chicken with a pile of white rice.. it's boring. But if you are given a plate with some golden-brown crusted chicken with some vibrant yellow rice... it looks so much more pleasing.





We all eat with our eyes first.
the browning is basically for texture





to get that extra little crunch on the outside, the oven is to insure its cooked all the way
I really can't say why they request you to fry first - but it is not to cook the meat, but merely to brown the skin. The internal cooking will take place in the oven heat.