Oven Baked Chicken and Rice
One-dish oven-baked chicken thighs with rice cooked in seasoned stock.
Servings: 5 servings
Ingredients
Ingredients
- ?2 tablespoonsolive oil
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1 teaspoonsmoked paprika
- ?1 teaspoondried thyme
- ?1 teaspoondried oregano
- ?1 teaspoongarlic granules
- ?6 2 pounds, 900 gchicken thighsskinless, bone-in – See notes 1 & 2 below
- ?1 oniondiced
- ?2 clovesgarlicminced
- ?2 tablespoonsolive oil
- ?2 tablespoonsbuttermelted
- ?1 and 1/2 cups 375 mlvegetable or chicken stockhot, Note 3
- ?1 and 1/4 cups 315 mlwaterhot
- ?1 and 1/2 cups 280 glong-grain riceuncooked, Note 4
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
Instructions
Instructions
- Preheat the oven to 350°F (180°C).
- In a large mixing bowl whisk together 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon garlic granules. Add the 6 chicken thighs and turn them to coat evenly. Marinate 15–30 minutes if time allows.
- In a large ovenproof baking dish combine the diced onion, minced garlic, 2 tablespoons olive oil, 2 tablespoons melted butter, 1 and 1/2 cups (375 ml) hot stock, 1 and 1/4 cups (315 ml) hot water, 1 and 1/2 cups (280 g) uncooked long‑grain rice, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir once to distribute the rice and aromatics evenly and level the surface.
- Arrange the seasoned chicken thighs on top of the rice in a single layer. Spoon any remaining marinade from the bowl over the chicken and rice.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking uncovered for 25–30 minutes more, until the rice is tender and the chicken is cooked through (internal temperature about 165°F / 75°C or juices run clear). If you want the chicken browned and crisp on the edges, place under the broiler for 2–4 minutes, watching closely.
- Remove the dish from the oven and let rest, uncovered, for 10 minutes. Fluff the rice with a fork (remove the chicken briefly if needed), return the chicken to the top, and serve.
Equipment
- 8×12 inches baking dish (20x30cm)
Notes
I use bone-in chicken thighs to make this recipeas it takes the same time as the rice to be ready. I remove the skin as I found that leaving the skin on makes the rice too greasy as the fat drips off the skin into the rice.
Removing the skin off the chicken thighs is quite easy,and literally takes just a few seconds, plus it ensures that your rice is perfectly cooked so it’s well worth the effort.
Thevegetable stockor chicken stock and water MUST be hot for this recipe to work.
Long-grain white rice works best in this recipe. I usually either use basmati or jasmine as they seem to work best. You can use brown rice, but the baking time will be different and you will need to add more liquid. Avoid risotto, paella rice, or quick rice as these will turn into mush.
I like to add a lot of seasonings to the chicken, as it results in flavorful chicken AND rice. Feel free to use your favorite seasonings though.
8×12 inches baking dish (20x30cm) is what I use, but a slightly bigger dish works too.
Removing the skin off the chicken thighs is quite easy,and literally takes just a few seconds, plus it ensures that your rice is perfectly cooked so it’s well worth the effort.
Thevegetable stockor chicken stock and water MUST be hot for this recipe to work.
Long-grain white rice works best in this recipe. I usually either use basmati or jasmine as they seem to work best. You can use brown rice, but the baking time will be different and you will need to add more liquid. Avoid risotto, paella rice, or quick rice as these will turn into mush.
I like to add a lot of seasonings to the chicken, as it results in flavorful chicken AND rice. Feel free to use your favorite seasonings though.
8×12 inches baking dish (20x30cm) is what I use, but a slightly bigger dish works too.