Oven baked chicken and rice

Rice perfectly cooked in the oven along with veggies and chicken is the ultimate one-pot dinner. For crispy skin, broil chicken thigh once it is baked.

Course Main Course

Cuisine American

Servings servings

Calories 497kcal

Author Subhasmita

Ingredients

1 + ¼ cup uncooked basmati rice
2 tablespoon butter
1 tablespoon Olive oil
1 large onion
1 tbsp minced garlic
2 carrots diced
1 cup peas
2.5 cups low sodium chicken stock.
1 cup water
2 thyme sprigs
Salt to taste

To season chicken thighs

6 chicken thighs with skin and bone-in
1 ½ teaspoon Italian seasoning
1 teaspoon smoked paprika
½ teaspoon chilli powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon pepper
1 teaspoon salt

Instructions

Preheat oven to 350°F/180°C.
Pat dry chicken thighs. Mix together all the spices mentioned under 'To season' and season chicken thighs well.
In a large dutch oven or an ovenproof heavy bottom skillet(with lid), heat together oil and 1 tablespoon of butter.
Place seasoned chicken thighs skin side down and cook undisturbed for 2-3 minutes. Flip and cook for another 2 minutes. Remove the chicken and keep it covered. (It is ok if the chicken is undercooked, as it will cook further in the oven).
To the same pan, in the remaining fat, add chopped onion and garlic. Saute for 2 minutes. Then add diced carrots and rice. Mix to coat the rice with the oil . Cook for a couple of minutes (stirring in between) to toast the rice lightly.
Add warm chicken stock and water. Check the seasoning and add more salt if required.
Place browned chicken along with any juice back into the pan on top of rice. Throw in the thyme sprig. Cover and cook for 40-45 minutes.
Carefully take out the Dutch oven. Carefully remove the lid and remove chicken. Add remaining one tablespoons of butter and peas. Fluff and mix rice gently.
Place the chicken back on top of rice. Bake for another 5-6 minutes for the chicken skin to crisp up.

Video

Nutrition