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Baked Chicken And Rice Recipe
Creating a hearty and delicious baked chicken and rice dish is a fantastic way to serve up a complete meal that satisfies the taste buds while ensuring nutritional balance. This one-pot wonder combines the succulence of chicken with the comforting texture of rice, all baked together to perfection with a mix of spices and broth that infuse every bite with flavor. Ideal for busy weeknights, special occasions, or simply when you’re in the mood for something wholesome and satisfying, this recipe is a crowd-pleaser that’s both easy to prepare and delightful to eat.
Ingredients:
- 4 bone-in, skin-on chicken thighs (for maximum flavor)
- 1 cup long-grain white rice (uncooked)
- 2 1/4 cups chicken broth (for cooking rice and adding moisture)
- 1 onion, finely chopped (for a base flavor)
- 2 garlic cloves, minced (for aromatic depth)
- 1 teaspoon paprika (for a hint of smokiness)
- 1/2 teaspoon dried thyme (for earthy notes)
- Salt and freshly ground black pepper (for seasoning)
- 2 tablespoons olive oil (for sautéing and enriching flavor)
- Fresh parsley, chopped (for garnish and a burst of freshness)
Instructions:
- Preheat Oven and Prepare Chicken: Begin by preheating your oven to 375°F (190°C). Season the chicken thighs with salt, pepper, paprika, and thyme, ensuring each piece is well-coated.
- Brown the Chicken: In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 5-7 minutes. Flip and cook for an additional 3 minutes. Remove the chicken and set aside.
- Sauté Onions and Garlic: In the same skillet, reduce the heat to medium. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 2-3 minutes.
- Combine Rice and Broth: Stir in the uncooked rice, making sure it’s fully coated in the oil and aromatics. Pour in the chicken broth and season with a little more salt and pepper. Bring the mixture to a simmer.
- Bake: Place the chicken thighs on top of the rice, skin-side up. Cover the skillet with a lid or tightly with foil and bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through (reaching an internal temperature of 165°F or 74°C).
- Serve: Let the dish rest for 5 minutes after baking. Garnish with fresh parsley before serving directly from the skillet for a rustic presentation.
This baked chicken and rice recipe encapsulates the essence of home cooking, bringing together simple ingredients that yield rich and comforting flavors. It’s a versatile dish that can be adapted by adding vegetables like carrots, peas, or bell peppers to the rice before baking, making it a wholesome meal that’s packed with nutrients.