Description
Comforting one pan dinner with juicy chicken thighs and herb scented rice. Easy prep, big flavor.
Ingredients
5 bone in chicken thigh fillets, skin removed
1 onion, chopped
2 large garlic cloves, minced
2 tbsp butter or olive oil
1 1/2 cups uncooked white rice, long grain recommended
1 1/2 cups hot chicken broth or stock
1 1/4 cups hot water
Chicken Rub
1 tsp paprika
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper, to taste
Optional garnish
Oil spray
Fresh thyme leaves or finely chopped parsley
Instructions
1. Preheat oven to 180°C or 350°F.
2. Scatter onion and garlic in a 25 by 35 cm, about 10 by 15 inch baking dish, place butter in the center. Bake for 15 minutes, check at 12 minutes and stir if browning.
3. Mix Chicken Rub. Pat chicken dry, season both sides.
4. Remove dish, stir in rice to coat in butter and aromatics.
5. Place chicken on rice. Pour hot broth and hot water around the chicken.
6. Cover tightly with foil and bake 30 minutes.
7. Remove foil, spray chicken with oil if desired, bake 20 minutes more, until liquid is absorbed and rice is tender.
8. Stand 5 minutes. Remove chicken, fluff rice, garnish with parsley or thyme, serve.
Notes
Use bone in thighs for matching cook time and juicy meat. If using drumsticks, no change to time. For breasts or boneless thighs, par bake rice covered for 30 minutes without chicken, then add chicken and bake uncovered 20 to 25 minutes.
Rice options. Long grain is fluffiest. Jasmine or basmati work with the same timings. For brown rice, add 1/2 cup extra hot water, bake covered 1 hour, then uncover 15 minutes.
Avoid minute rice, risotto rice, or paella rice.
If scaling up, use multiple pans. If scaling down, use a smaller pan.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Western