Here’s a recipe for oven-baked chicken and rice:
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 cup long-grain white rice
– 1 3/4 cups chicken broth
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– Fresh parsley for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt, pepper, paprika, dried thyme, and dried rosemary. Set aside.
3. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and translucent.
4. Push the onion and garlic to one side of the skillet and add the seasoned chicken thighs, skin side down. Cook for about 5 minutes until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 3 minutes.
5. Add the rice to the skillet, spreading it evenly around the chicken thighs. Pour in the chicken broth, ensuring that the rice is fully covered. Bring the mixture to a simmer.
6. Cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven. Bake for 35-40 minutes or until the chicken is cooked through and the rice is tender and has absorbed the liquid.
7. Remove the skillet from the oven and let it rest for a few minutes before serving. Fluff the rice with a fork and garnish with fresh parsley if desired.
8. Serve the oven-baked chicken and rice hot as a complete meal. You can pair it with a side salad or steamed vegetables for a balanced dinner.