Oven-Baked Chicken and Rice

Name: Oven-Baked Chicken and Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 cup long-grain white rice; 1 3/4 cups chicken broth; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Isabella

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Looking for a comforting, easy-to-make meal that delivers both flavor and satisfaction? Our Oven-Baked Chicken and Rice is a perfect choice. This recipe combines tender chicken thighs with perfectly seasoned rice, all baked together to create a hearty dish that’s sure to please your taste buds and fill your belly.

Ingredients

1 cup long-grain white rice

4 bone-in, skin-on chicken thighs

1 3/4 cups chicken broth

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

Directions:

Preheat your oven to 350°F (175°C).

Prepare the rice: In a large ovenproof dish, spread the uncooked rice evenly across the bottom.

Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes. Pour this mixture over the rice in your baking dish.

Add the broth: Pour the chicken broth over the rice and onion mixture.

Season the chicken: Sprinkle paprika, dried thyme, salt, and pepper over the chicken thighs. Place them skin-side up on top of the rice mixture.

Bake covered: Cover the dish tightly with aluminum foil and bake for 35 minutes.

Finish baking: Remove the foil and continue baking for an additional 10-15 minutes, or until the chicken skin is crispy and the rice is fully cooked.

Garnish and serve: Sprinkle with fresh parsley before serving hot.

Serving Tips:

Pair with Vegetables: This hearty dish pairs beautifully with a side of steamed or roasted vegetables like broccoli, green beans, or carrots. The freshness of the vegetables complements the rich flavors of the chicken and rice.

Add a Salad: A crisp green salad with a light vinaigrette is an excellent way to balance the richness of the dish. Try a simple mixed greens salad or a tangy cucumber and tomato salad.

Top with Extra Garnishes: Fresh herbs like parsley or cilantro add a burst of freshness. A squeeze of lemon juice over the chicken just before serving can also enhance the flavors.

Serve with Bread: Warm, crusty bread or dinner rolls can be a nice accompaniment, perfect for soaking up any extra juices from the dish.

Storage Tips:

Refrigerating: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing: To freeze, divide the chicken and rice into individual portions and place them in airtight containers or freezer-safe bags. Label with the date, and store in the freezer for up to 2 months.

Reheating: For the best results, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also reheat individual portions in the microwave, though the chicken skin may lose some of its crispiness.

Avoid Overheating: When reheating, avoid cooking the dish for too long to prevent the chicken from becoming dry. If reheating in the microwave, consider covering the dish with a damp paper towel to retain moisture.

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FAQs:

Can I use boneless, skinless chicken thighs or breasts instead of bone-in, skin-on thighs?

Yes, you can substitute boneless, skinless chicken thighs or breasts in this recipe. However, keep in mind that boneless cuts may cook faster, so you’ll need to adjust the baking time. Start checking for doneness around 25-30 minutes to ensure the chicken doesn’t overcook and dry out.

Can I use brown rice instead of white rice?

Yes, brown rice can be used, but it requires a longer cooking time and more liquid. You’ll need to increase the chicken broth to about 2 1/4 cups and bake the dish covered for an additional 15-20 minutes before uncovering it to crisp the chicken skin.

How can I make this dish more flavorful?

For extra flavor, consider marinating the chicken thighs in a mixture of olive oil, garlic, lemon juice, and your favorite herbs for a few hours before cooking. You can also add other seasonings like cumin, chili powder, or smoked paprika to the rice for a more robust flavor profile.

What should I do if the rice is still undercooked after the chicken is done?

If the rice is undercooked, but the chicken is done, remove the chicken from the dish and cover it to keep warm. Add a bit more chicken broth to the rice, cover the dish with foil, and continue baking until the rice is fully cooked. Once the rice is ready, you can place the chicken back on top and serve.

Conclusion:

This Oven-Baked Chicken and Rice recipe is not only simple but also a delightful blend of flavors and textures. The chicken thighs come out tender and juicy, while the rice soaks up all the savory goodness from the chicken broth and seasonings. Whether you’re feeding a family or prepping for meal prep, this dish is a winner in both taste and convenience.

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