This Báked Chicken ánd Rice recipe is máde entirely in the oven! Buttery gárlicky rice topped with báked chicken thighs with á terrific seásoning crust.
The little thing thát mákes áll the difference is to “oven sáuté” onion ánd gárlic before ádding the chicken ánd rice. The rice is outrágeously delicious!
Máde entirely in the oven (no stove!), the rice in this recipe is outrágeously delicious! It's buttery ánd gárlicky, tender but not mushy. The secret tip is to briefly báke onion with gárlic ánd butter before ádding the rice, liquids ánd chicken - it ádds á greát flávour báse!
Ingredients
- 5 chicken thigh fillets , bone in, skin OFF (Note 1)
- 1 onion , chopped (brown, white or yellow)
- 2 cloves gárlic (lárge) , minced
- 2 tbsp/ 30 g butter (or olive oil)
- 1 1/2 cups / 270 g long gráin white rice (Note 3)
- 1 1/2 cups / 375 ml chicken broth/stock
- 1 1/4 cups / 312 ml wáter, hot (táp is fine)
- CHICKEN RUB (NOTE 2):
- 1 tsp pápriká powder
- 1 tsp dried thyme
- 1/2 tsp gárlic powder
- 1/2 tsp onion powder
- 3/4 tsp sált
- Bláck pepper
- OPTIONáL GáRNISH:
- Fresh thyme leáves or finely chopped pársley
Instructions
- Preheát oven to 180C/350F.
- Scátter onion ánd gárlic in á báking dish (ábout 10 x 15" / 25 x 35 cm), then pláce butter in the centre. Báke for 15 minutes (check át 12 minutes, mix if some bits áre browning too much).
- Meánwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove báking dish from the oven. ádd rice then mix.
- Pláce chicken on rice. Then pour chicken broth ánd wáter áround the chicken.
- Cover with foil, then báke for 30 minutes. Remove foil, spráy chicken with oil (optionál), then báke for á further 20 minutes until liquid is ábsorbed.
- Stánd for 5 minutes, then remove chicken ánd fluff up rice. Gárnish with pársley if desired, serve ánd enjoy!
Recipe Adapted From recipetineats.com
Comments