Oven Baked Chicken and Rice

Oven Baked Chicken and Rice

Prep Time

10 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 20 mins

Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base! Recipe VIDEO below.

Course: Dinner

Servings: 5

Calories: 574 kcal

Author: Nagi@RecipeTinEats

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, warmed
• 1 1/4 cups / 312 ml water, hot (tap is fine)

Chicken Rub (Note 2):

1 tsp paprika powder

• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• Black pepper

Instructions

1)      Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).

2)      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).

3)      Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

4)      Remove baking dish from the oven. Add rice then mix.

5)      Place chicken on rice. Then pour chicken broth and water around the chicken.

6)      Cover with foil, then bake for 35 minutes. Remove foil then bake for a further 15 minutes.

7)      Stand for 5 minutes, then remove chicken and fluff up rice. Serve and enjoy!

Recipe Notes

1. Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.

I make this with skinless bone-in thigh fillets because they bake in the same time as the rice. In Australia, they are sold with the skin already off at butchers and at Woolworths (in the pre packaged section). The skin must be removed otherwise the rice will be a greasy mess.

If you make this with boneless skinless thigh fillets or breast, put the rice in the oven (covered with foil) WITHOUT chicken. Take the pan out of the oven after 25 minutes and remove foil. 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 (chicken will be more tender too, other option is to add chicken 15 minutes into the bake time at the beginning but I personal would not bother).

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.

source   https://www.recipetineats.com

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