Description
This Chicken and Rice Bake is the ultimate one-pan meal! Tender chicken thighs are paired with perfectly seasoned rice, vibrant vegetables, and fragrant spices, then baked to golden perfection. It’s a comforting, flavorful dish that’s quick to prepare and guaranteed to be a hit with the whole family.
Ingredients
- 6–8 chicken thighs
- Olive oil (for frying)
- 2 cloves garlic, minced
- Salt, pepper mix, paprika (to taste)
- 1 onion, finely chopped
- 1 carrot, diced
- A small bunch of green beans, trimmed and cut into bite-sized pieces
- 1 bell pepper, diced
- ½ cup canned corn, drained
- 400 g rice (preferably Basmati)
- 800 ml hot water (approximately, 2 parts water per 1 part rice)
- Salt (to taste)
- Turmeric (to taste)
- Oregano (to taste)
- Aluminum foil (for covering the baking dish)
Instructions
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Preheat the Oven: Preheat your oven to 375°F (190°C).
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Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and paprika. Fry the chicken thighs until golden brown on both sides, about 5-7 minutes per side. Set aside.
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Sauté the Vegetables: Using the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add the finely chopped onion, carrot, green beans, bell pepper, and canned corn. Cook for 5-7 minutes until the vegetables begin to soften.
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Prepare the Rice: Add the washed rice to the skillet and mix it with the vegetables. Season the mixture with salt, turmeric, and oregano to taste. Pour in the hot water and stir well to combine.
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Assemble the Dish: Transfer the rice and vegetable mixture to a large baking dish. Arrange the browned chicken thighs on top of the rice mixture.
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Bake: Cover the baking dish with aluminum foil. Place in the preheated oven and bake for 35-40 minutes, or until the rice is tender and the chicken is fully cooked. During the last 10 minutes of baking, remove the foil to allow the chicken to crisp up.
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Serve: Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh parsley or cilantro if desired. Serve hot and enjoy!
Notes
- For Extra Flavor: Add a pinch of cumin or smoked paprika for a deeper, smokier flavor.
- Vegetable Substitutions: You can use zucchini, mushrooms, or peas if you don’t have green beans or bell peppers.
- Meal Prep Tip: This dish reheats wonderfully, making it great for leftovers or lunch prep.
- Water Ratio: Use the correct water-to-rice ratio (2:1) for fluffy, perfectly cooked rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American