The Best Chicken and Rice – Delicious Recipe Ever : The world over has fallen in love with this dish for oven-baked chicken and rice! With less than ten minutes of preparation, you can bake both juicy, seasoned baked chicken thighs and buttery garlic rice in the same pan.
The Best Chicken and Rice – Delicious Recipe Ever
This recipe calls for rice that is made entirely in the oven—no stove required! It’s really good! It’s soft but not mushy, with a hint of butter and garlic. Before adding the rice, liquids, and chicken, the secret is to quickly roast the onion with butter and garlic. This creates a fantastic taste base.
Ingredients
- 5 bone in chicken thigh fillets, peel skin OFF , (Note 1)
- 1 onion , chopped (brown, white or yellow)
- 2 cloves garlic (large) , minced
- 2 tbsp (30g) butter (or olive oil)
- 1 1/2 cups (270g) uncooked white rice (Note 3)
- 1 1/2 cups (375 ml) chicken broth/stock , hot (I microwave)
- 1 1/4 cups (315 ml) water , hot (tap is fine)
CHICKEN RUB
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper
OPTIONAL GARNISH
- Oil spray
- Fresh thyme leaves or finely chopped parsley
Instructions
Start the oven at 180°C, or 350°F.
In a baking dish (approximately 10 x 15″ / 25 x 35 cm), distribute the onion and garlic, and then add the butter in the centre. Bake for fifteen minutes, checking after twelve and mixing if any parts are browning too much.
In the interim, combine the Chicken Rub. Sprinkle the chicken on both sides.
Bakeware should be taken out of the oven. After adding rice, stir.
Put the chicken over the rice. Next, cover the chicken with water and chicken broth.
Bake for thirty minutes after covering with foil. After removing the foil, give the chicken a quick oil spraying to give it a finer finish, and bake it for a further 20 minutes, or until the liquid is absorbed.
After five minutes of standing, take out the chicken and fluff the rice. If preferred, garnish with thyme or parsley, serve, and savour!
OPTIONAL GRAVY
Dish is flavoured enough to serve without sauce, but if you want to take it over the top, make this quick Gravy in 4 minutes flat.
ALSO SEE
Recipe Notes
When extending the recipe, utilise many pans. Use a smaller pan when reducing the recipe’s size. Use the slider to scale the recipe, then select Servings.
Chicken: Thighbones work best since they cook at the same temperature as rice and retain a lot of moisture. If the skin is left on, the rice will become very oily. Simply remove it with your hands; it is really simple to do so.
Drumsticks will also function wonderfully with this; there’s no need to remove the skin or adjust the cooking temperature or time.
Skinless, boneless chicken breast or thigh fillets: Place the rice in the oven, covered with foil, but leave the chicken out. Bake according to recipe for 30 minutes, then remove pan, remove foil, top with chicken, and return to oven (without foil) for an additional 20 to 25 minutes, or until all of the liquid has been absorbed.
You can use any seasoning in place of chicken rub! Use anything you have on hand, such as Italian herb mix or lemon pepper seasoning.
Rice: Regular white rice works well in this recipe. The fluffiest rice is long grain white rice. While they will also function well, short and medium grain will naturally be a little stickier. Same cook time for basmati and jasmine, which are both delicious.
Add an extra 1/2 cup of hot water to the brown rice. When the rice is tender, bake it covered for an hour and then uncovered for fifteen minutes.
Paella, risotto, and minute rice are examples of inappropriate rice.
NUTRITION INFORMATION:
- Serving:318g
- Calories:574cal (29%)
- Carbohydrates:47g (16%)
- Protein:28g (56%)
- Fat:29g (45%)
- Saturated Fat:9g (56%)
- Cholesterol:153mg (51%)
- Sodium:766mg (33%)
- Potassium:448mg (13%)
- Fiber:1g (4%)
- Sugar:1g (1%)
- Vitamin A:255IU (5%)
- Vitamin C:6.6mg (8%)
- Calcium:42mg (4%)
- Iron:1.9mg (11%)