Oven Baked Chicken and Rice
If you’re searching for a comforting, flavorful, and easy-to-make dinner…
Servings: 5 servings
Ingredients
Ingredients
- ?2 tablespoonsolive oil
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1 teaspoonsmoked paprika
- ?1 teaspoondried thyme
- ?1 teaspoondried oregano
- ?1 teaspoongarlic granules
- ?6 2 pounds, 900 gchicken thighsskinless, bone-in – See notes 1 & 2 below
- ?1 oniondiced
- ?2 clovesgarlicminced
- ?2 tablespoonsolive oil
- ?2 tablespoonsbuttermelted
- ?1 and 1/2 cups 375 mlvegetable or chicken stockhot, Note 3
- ?1 and 1/4 cups 315 mlwaterhot
- ?1 and 1/2 cups 280 glong-grain riceuncooked, Note 4
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
Instructions
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, whisk together 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon garlic granules. Add the 6 chicken thighs and toss to coat evenly. Marinate 15–30 minutes if time allows.
- Bring 1 1/2 cups (375 ml) vegetable or chicken stock and 1 1/4 cups (315 ml) water to hot (nearly boiling) on the stove or in the microwave.
- In a baking dish, spread the diced onion and minced garlic in an even layer. Add 2 tablespoons olive oil, 2 tablespoons melted butter, the 1 1/2 cups (280 g) uncooked long-grain rice, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour the hot stock and hot water over the rice and stir once to combine.
- Arrange the marinated chicken thighs on top of the rice.
- Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake uncovered for 30 more minutes, until the rice has absorbed the liquid and the chicken is cooked through (internal temperature 165°F / 75°C). If you want the chicken edges more golden and crisp, place the dish under the broiler for 2–5 minutes, watching closely to prevent burning.
- Remove the dish from the oven and let rest for 10 minutes. Remove the chicken if needed, fluff the rice with a fork, then return the chicken to the top and serve.
Equipment
- 8×12 inches baking dish (20x30cm)
Notes
I use bone-in chicken thighs to make this recipeas it takes the same time as the rice to be ready. I remove the skin as I found that leaving the skin on makes the rice too greasy as the fat drips off the skin into the rice.
Removing the skin off the chicken thighs is quite easy,and literally takes just a few seconds, plus it ensures that your rice is perfectly cooked so it’s well worth the effort.
Thevegetable stockor chicken stock and water MUST be hot for this recipe to work.
Long-grain white rice works best in this recipe. I usually either use basmati or jasmine as they seem to work best. You can use brown rice, but the baking time will be different and you will need to add more liquid. Avoid risotto, paella rice, or quick rice as these will turn into mush.
I like to add a lot of seasonings to the chicken, as it results in flavorful chicken AND rice. Feel free to use your favorite seasonings though.
8×12 inches baking dish (20x30cm) is what I use, but a slightly bigger dish works too.
Removing the skin off the chicken thighs is quite easy,and literally takes just a few seconds, plus it ensures that your rice is perfectly cooked so it’s well worth the effort.
Thevegetable stockor chicken stock and water MUST be hot for this recipe to work.
Long-grain white rice works best in this recipe. I usually either use basmati or jasmine as they seem to work best. You can use brown rice, but the baking time will be different and you will need to add more liquid. Avoid risotto, paella rice, or quick rice as these will turn into mush.
I like to add a lot of seasonings to the chicken, as it results in flavorful chicken AND rice. Feel free to use your favorite seasonings though.
8×12 inches baking dish (20x30cm) is what I use, but a slightly bigger dish works too.