OVEN BAKED CHICKEN AND RICE #SPRINKLE #CHOPPED
The easily overlooked detail that has a significant effect is to "stove sauté" onion and garlic before including the chicken and rice. The rice is ludicrously scrumptious! You're going to peruse one of the unequaled most well known plans on my site. Ever.
A Chicken and Rice formula. It completely gotten me off guard. Not to undermine my own formula, on the grounds that truly, if the succulent prepared chicken with its fresh skinless skin doesn't get you then the rich garlicky rice positively will.
I just never expected that an ordinary formula like a Chicken and Rice would catch the hearts of individuals all around the world!But I cherish that it did. I am attached to this formula.
Ingredients:
- 5 chicken thigh fillets , bone in, skin OFF (Note 1)
- 1 onion , chopped (brown, white or yellow)
- 2 cloves garlic (large) , minced
- 2 tbsp/ 30 g butter (or olive oil)
- 1 1/2 cups / 270 g long grain white rice (Note 3)
- 1 1/2 cups / 375 ml chicken broth/stock
- 1 1/4 cups / 312 ml water, hot (tap is fine)
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper
Fresh thyme leaves or finely chopped parsley
Instructions:
- Preheat oven to 180C/350F.
- Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice then mix.
- Place chicken on rice. Then pour chicken broth and water around the chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.
- Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!
- If scaling recipe up, use multiple pans. If scaling recipe down, use a smaller pan. Scale recipe using slider - click on Servings.
- 1. Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.
- The skin must be removed from the thighs otherwise the rice will be too greasy.
- If you make this with boneless skinless thigh fillets or breast, put the rice in the oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove pan, take foil off, top with chicken then return to oven (no foil) for a further 20 - 25 minutes or until liquid in the pan is absorbed, per recipe.
- 2. This Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix - just use what you have.
- 3. This recipe is best made with long grain rice because it's less sticky than short and medium grain. Basmati and jasmine will also work - around the same cook time. For brown rice, leave it covered for 45 minutes then bake uncovered 15 - 20 minutes until rice is tender.
- This recipe is not suitable for Minute Rice, Risotto or Paella Rice.
- 4. This recipe makes 5 very generous servings! The nutrition assumes all the rice is consumed which it may not be.
