Oven-baked chicken and rice is a delicious and easy-to-make dish that requires minimal effort but yields fantastic results. Here’s a basic recipe for you:
Ingredients:
- 4 bone-in, skin-on chicken thighs (you can use other chicken parts if you prefer)
- 1 cup long-grain white rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 1/2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt, pepper, thyme, rosemary, and paprika. You can also add other herbs and spices according to your taste.
- Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Brown the chicken thighs on both sides until they develop a golden-brown crust. This should take about 4-5 minutes per side. Once browned, remove the chicken from the skillet and set it aside.
- In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion, garlic, bell pepper, and carrot until they soften, which should take around 5 minutes.
- Add the rice to the skillet and stir to coat it with the vegetables and juices from the chicken. Cook for an additional 2 minutes to toast the rice slightly.
- Pour in the chicken broth and bring it to a simmer. Season with salt and pepper to taste.
- Place the browned chicken thighs on top of the rice mixture in the skillet.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for 25-30 minutes or until the chicken is cooked through, and the rice has absorbed the liquid.
- Once done, remove the skillet from the oven and let it rest for a few minutes.
- Garnish with fresh parsley if desired and serve hot.
This one-pan dish is not only flavorful but also makes for easy cleanup. Feel free to customize the recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste preferences.
