Oven Baked Chicken and Rice
1 hr 20 minServes 5
Bone-in chicken thighs baked on a bed of rice with aromatics, broth and spices in one dish.
| prepPreheat oven to 350°F / 180°C | |||||||
| prepSpray baking dish (10 × 15 in / 25 × 35 cm) with oil | |||||||
| 1 onion, chopped | Bake onion & garlic in butter 350°F / 180°C, 15 min | Stir rice into baked aromatics | Place rubbed chicken on rice | Pour broth & water around chicken | Cover with foil, bake 350°F / 180°C, 30 min | Remove foil, spray chicken with oil, bake 20 min | Rest 5 min, remove chicken, fluff rice & garnish |
| 2 large cloves garlic, minced | |||||||
| 30 g butter (or olive oil) | |||||||
| 270 g uncooked white rice | |||||||
| 1 tsp paprika powder | Mix paprika, thyme, garlic & onion powder, salt & pepper | Sprinkle rub on both sides of chicken | |||||
| 1 tsp dried thyme | |||||||
| 1/2 tsp garlic powder | |||||||
| 1/2 tsp onion powder | |||||||
| 3/4 tsp salt | |||||||
| Black pepper to taste | |||||||
| 5 bone-in chicken thigh fillets, skin removed | |||||||
| 375 ml hot chicken broth/stock | |||||||
| 315 ml hot water | |||||||
| Oil spray | |||||||
| Fresh thyme leaves or finely chopped parsley (optional) | |||||||
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