Oven Baked Chicken and Rice

Oven Baked Chicken and Rice


 
Here's The Details of Recipe:
Oven Baked Chicken and Rice - Simple Oven Baked Chicken And Rice With Garlic Butter Mushrooms blended through is victor of a chicken supper! Chicken thighs heat over rich, garlicky, delicate and delicate rice with fresh edges. ALL the chicken flavors prepare directly in! Supper doesn't get any simpler!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Servings: 6 people Calories: 513kcal Author: Karina


INGREDIENTS:
For Chicken
  • 1/4 cup olive oil
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper to taste
  • 6 skinless chicken thighs, bone in or out
For Rice
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 cups chicken broth (or stock)
  • 1 1/2 cups hot water
  • 2 cups long grain white rice
For Mushrooms (OPTIONAL)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 14 ounces (400g) button mushrooms quartered
  • 1/4 cup chives, divided
  • Salt and pepper, to taste
  • 2 tablespoons fresh chopped parsley, to garnish

DIRECTIONS:
  1. Preheat oven to 350°F | 180°C.
  2. In a shallow bowl, mix together the olive oil, parsley, paprika, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside, allowing the flavours to absorb into the meat.
  3. Spray a large baking dish (10-inch x 15-inch or 25 x 35 cm) with nonstick cooking oil spray. Add the onion, garlic, oil, salt, pepper, broth (or stock) and water into the dish. Stir well to combine. Then mix in the rice.
  4. Arrange thighs in the water over the rice, cover with foil and bake for 50 minutes. Uncover and bake for an additional 20-30 minutes, until the chicken is cooked right through to the bone. Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
  5. Remove chicken thighs, mix the rice through, then arrange the chicken back on top of the rice. Cover and allow it to rest for 5-10 minutes to set all of the flavours in the hot dish. The rice will finish off cooking while resting.
  6. While chicken is resting, prepare mushrooms (OPTIONAL):
  7. Heat butter in a pan over medium-high heat. Sauté garlic until fragrant (30 seconds) and add mushrooms; cook until softened. Stir in 2 tablespoons of chives and season with salt and pepper.
  8. Transfer chicken onto a plate; fluff rice with forks,, then mix the mushrooms through the rice. Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley. SERVE and enjoy!

Notes
  1. Bone-in chicken thighs bake in the same time as rice, which makes them the perfect cut of chicken for this recipe! They also guarantee juicy chicken pieces without drying out. There's nothing worse than dry chicken!
  2. Skin-OFF thighs work so much better when compared to skin-ON thighs! During testing, we found leaving the skin-on resulted in gluggy, sticky and half raw rice. Too much chicken fat seeped into the rice while baking, which is NO BUENO.
  3. Chicken drumsticks can be used with skin on or off. Both work well.
  4. If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes baking time (allowing the rice to cook halfway first as they only need 20-30 minutes baking time).
  5. Arrange your chicken over the rice as the image above shows. We found chicken MUST be placed over the middle section of the rice to make sure the rice gets cooked. Leaving the middle uncovered resulted in a few raw grains. Also, no bueno.
  6. Long grain rice is the best rice to use and cooks evenly. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time.
  7. Please do not use short grain rice, medium grain rice, risotto, paella or minute rice. 

Nutrition
Calories: 513kcal | Carbohydrates: 48g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1205mg | Potassium: 691mg | Fiber: 2g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 12.4mg | Calcium: 47mg | Iron: 2.3mg
Source: Oven Baked Chicken and Rice

Komentar

Posting Komentar

Postingan populer dari blog ini

No Bake Keto Chocolate Peanut Butter Balls (Paleo, Vegan, Low Carb)

Gambar
No Bake Keto Chocolate Peanut Butter Balls (Paleo, Vegan, Low Carb) Ingredients 2 cups smooth peanut butter 3/4 cup coconut flour 1/2 cup sticky sweetener of choice  2 cups sugar-free chocolate chips Instructions Line a large plate or tray with parchment paper and set aside. In a mixing bowl, combine all your ingredients, except for chocolate chips, and mix until fully combined. If the batter is too thick and crumbly, add some liquid (water or milk) slowly until a thick, formable batter remains.  Using your hands, form small balls and place on the lined plate or tray. Freeze for 10 minutes. While the peanut butter balls are firming up, melt your sugar-free chocolate chips. Remove the peanut butter protein balls from the freezer and using two forks, dip each ball in the melted chocolate until completely covered. Repeat until all the balls are covered in chocolate. Refrigerate for 20 minutes, or until the chocolate coating has firmed up.  Source this recipe  thebigmansworld
Baca selengkapnya

Natural energy bars

Gambar
Natural energy bars Ingredients: 1 cup oats 1/2 cup pumpkin seeds 1 cup almonds 1/2 cup buckwheat groats 1/2 cup raisins 1/2 cup dried cranberries 1 cup dried apricots 1/4 cup maple syrup 1/4 cup water 1. Preheat oven to 180°C. 2. Line a large baking tray with greaseproof paper. Spread out the oats, pumpkin seeds and almonds evenly on the tray, then roast for 10 minutes in the preheated oven. 3. Meanwhile, blend the apricots, maple syrup and water together until smooth, then transfer to a mixing bowl. Next, add the buckwheat groats, raisins and cranberries to the mixing bowl. 4. Remove the baking tray from the oven and leave to cool, but make sure the oven remains switched on. Once cool, transfer the roasted oats, pumpkin seeds, and almonds to the large mixing bowl. 5. Line an 8” x 8” square cake tin with greaseproof paper before transferring the mixture into the tin. Smooth over the top using a piece of greaseproof paper, pushing down to make sure the mixture is compact. It's impo
Baca selengkapnya

Sweet Potato Pizza

Gambar
Sweet Potato Pizza Ingredients: For the base: 500 g sweet potato peeled and roughly chopped 2 cups oat flour For the filling: 2 tbsp tomato puree 1 cup spinach 1 red onion sliced 3 chestnut mushrooms sliced 1 red pepper sliced 2 garlic cloves diced pinch of salt & pepper 2 tsp Italian herbs 1 tsp chili flakes 2 tbsp olive oil a few basil leaves 60 g vegan mozzarella sliced Directions: 1. Preheat oven to 200°C and line a large baking tray with greaseproof paper. 2. Cook the sweet potato in a steamer for 20 minutes or boil the potato until soft. 3. Transfer the soft sweet potato to a mixing bowl and mash. Then add oat flour and mix with a wooden spoon until well combined. 4. Prepare a little water in a small bowl and use it to wet your hands, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands. 5. Shape the dough into a circle roughly 0.5cm thick a
Baca selengkapnya