Oven Baked Chicken and Rice (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
5 bone-in chicken thigh fillets, skin removed
02 -
1 onion, chopped
03 -
2 cloves garlic, minced
04 -
2 tbsp (30g) butter or olive oil
05 -
1 1/2 cups (270g) uncooked white rice
06 -
1 1/2 cups (375 ml) chicken broth, hot
07 -
1 1/4 cups (315 ml) water, hot
→ Chicken Rub
08 -
1 tsp paprika powder
09 -
1 tsp dried thyme
10 -
1/2 tsp garlic powder
11 -
1/2 tsp onion powder
12 -
3/4 tsp salt
13 -
Black pepper, to taste
→ Optional Garnish
14 -
Oil spray
15 -
Fresh thyme leaves or parsley, finely chopped
# Steps to Follow:
01 -
Preheat oven to 180°C (350°F).
02 -
Scatter onion and garlic in a baking dish (approximately 25 x 35 cm) and place butter in the center. Bake for 15 minutes, mixing if some bits are browning too much.
03 -
Mix together the Chicken Rub spices and sprinkle evenly on both sides of the chicken thighs.
04 -
Remove the baking dish from the oven. Add the rice and mix to combine.
05 -
Place the chicken on top of the rice. Pour chicken broth and hot water evenly around the chicken.
06 -
Cover the baking dish with foil and bake for 30 minutes.
07 -
Remove the foil and spray the chicken with a little oil if desired (for a nicer finish). Bake uncovered for an additional 20 minutes or until the liquid is absorbed.
08 -
Let the dish stand for 5 minutes after baking. Remove the chicken, fluff the rice, and garnish with parsley or thyme if desired. Serve and enjoy!
# Additional Notes:
01 -
If scaling the recipe up, use multiple pans. For scaling down, use a smaller pan.
02 -
Bone-in chicken thighs are recommended as the cooking time matches the rice and keeps the meat juicy.
03 -
Drumsticks work without any changes, while boneless chicken requires starting the rice in the oven alone for the first 30 minutes.
04 -
For brown rice, use an additional 1/2 cup of water and bake for 1 hour covered, then 15 more minutes uncovered.
05 -
Not suitable for Minute Rice, Risotto, or Paella rice.