Chicken & Rice, Sure is Nice


Ok, so we all know how to make chicken and rice.
Nothing new, right?

Wrong.

This method is genius, and it is my new favorite.

I have made it a few times, figuring out what works best.

I liked my addition of broccoli, peas and lemon.....but don't feel like you have to do that.


The original recipe with just the buttery rice is PERFECT sprinkled with some fresh parsley.

A few notes:

The original recipe calls for 5 skinless thighs, but in my world that is only enough for 1.5 people, so I added in more thighs (so made more spice mixture). (And yes, you can use boneless, skinless thighs...but not breasts)

A large Pyrex glass 9 x 13 pan works well for this, or even a large 12" cast iron skillet.

The beautiful thing about this recipe is there is no stove top cooking. Everything is done in one pan, the onions and garlic cook in the butter in the oven!
And I loved cooking rice in the oven.....it comes out perfect every time, no stirring.


When I posted the pics on instagram, everyone asked me for the recipe, so here it is.


Oven Baked Chicken and Rice (adapted from Recipe Tin):

5 chicken thighs, bone in, skinless (remove the skin yourself or will be too greasy)
1 large yellow onion, chopped
2 cloves garlic, minced
2 tbsp/ 30 g butter
1 1/2 cups long grain white rice (Carolina long grain is best...do not use Arborio.....)
2 1/2 cups chicken stock
add ins: fresh broccoli florets and/or frozen peas; lemon slices

Spice Rub:
1 tsp smoked paprika powder (pimenton)
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
black pepper

Preheat oven to 375F.

Scatter onion and garlic in a baking dish, then place butter in the center. Bake for 10-12 minutes (check after 10 minutes, you don't want to brown or burn the garlic).

Meanwhile, mix together spic rub. Sprinkle on both sides of the chicken.

Remove baking dish from the oven. Add in the dried rice then mix with the onions and garlic (if using peas and fresh broccoli, add in now and mix w/ rice).


Place chicken on top of the rice. Then pour chicken broth AROUND the chicken (not over the thighs).

Cover with foil, then bake for 30 minutes. Remove foil, and bake for another 20 minutes until liquid is absorbed in the rice.


Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

Comments

Stephanie said…
Did you add in your vegetables after the rice had cooked? thanks for this recipe. It looks very easy and I can foresee all sorts of adaptations i.e. with spices and add-ins.
Janet said…
Would love to make this but we only like chicken breasts. Your recipe says not to use them. Why? Are there any mods that would make them work?
Stacey Snacks said…
Stephanie,
I added everything in before covering the dish w/ foil....but if you have leftover cooked veggies, just add them in at the end.

Janet,
I say no breasts, because the recipe is for thighs, which are moist and won't dry out.
Boneless chicken will dry out in this recipe.

Stacey
Anonymous said…
How much water do you add with the stock. You don’t give an amount but state add with water and stock.
Stacey Snacks said…
Anon,
Thanks for noticing....I actually did not add water, but used all chicken stock instead (the water and stock are in the original recipe from recipe tin).
I have deleted the water instructions.

Thanks, Stacey
Unknown said…
Can you substitute Farro, barley or quinoa for the rice - I'm thinking yes?
Stacey Snacks said…
Unkown.
I am thinking no.

The quinoa and farro will not cook correctly and absorb the liquid like the rice does....
But if you try it, let me know.

I know many people don't eat rice. I just started to, and I love it!

The recipe is for Chicken and Rice. ;)

Stacey
Mollie said…
I wonder if you could use either short or long brown rice to make it healthier?
Stacey Snacks said…
Mollie,
The original recipe from Recipe Tin specifically says "do not use short grain rice" . I had to go out and buy Carolina long grain rice for the recipe.
There must be a good reason for her specific instructions.

Stacey
Jill Fritz said…
Now mouth watering .thanks for cooking this food with the good review...
Adelina Walsh said…
With the chicken and rice test was changing.... love it. eating these recipes...