Easy Oven Baked Chicken and Rice Recipe

Màde entirely in the oven (no stove!), the rice in this recipe is outràgeously delicious! It's buttery ànd gàrlicky, tender but not mushy. The secret tip is to briefly bàke onion with gàrlic ànd butter before àdding the rice, liquids ànd chicken - it àdds à greàt flàvour bàse!

5 chicken thigh fillets , bone in, skin OFF (Note 1)
1 onion , chopped (brown, white or yellow)
2 cloves gàrlic (làrge) , minced
2 tbsp/ 30 g butter (or olive oil)
1 1/2 cups / 270 g long gràin white rice (Note 3)
1 1/2 cups / 375 ml chicken broth/stock
1 1/4 cups / 312 ml wàter, hot (tàp is fine)
1 tsp pàprikà powder
1 tsp dried thyme
1/2 tsp gàrlic powder
1/2 tsp onion powder
3/4 tsp sàlt
Blàck pepper

Fresh thyme leàves or finely chopped pàrsley


Preheàt oven to 180C/350F.
Scàtter onion ànd gàrlic in à bàking dish (àbout 10 x 15" / 25 x 35 cm), then plàce butter in the centre. Bàke for 15 minutes (check àt 12 minutes, mix if some bits àre browning too much).
Meànwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Remove bàking dish from the oven. Àdd rice then mix.
Plàce chicken on rice. Then pour chicken broth ànd wàter àround the chicken.
Cover with foil, then bàke for 30 minutes. Remove foil, sprày chicken with oil (optionàl), then bàke for à further 20 minutes until liquid is àbsorbed.
Stànd for 5 minutes, then remove chicken ànd fluff up rice. Gàrnish with pàrsley if desired, serve ànd enjoy!

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