OVEN BAKED CHICKEN AND RICE #DINNER #ORDINARY
This Baked Chicken and Rice formula is made altogether in the broiler! Rich garlicky rice bested with prepared chicken thighs with an astounding flavoring outside layer.
The seemingly insignificant detail that has a significant effect is to "broiler sauté" onion and garlic before including the chicken and rice. The rice is preposterously delightful!
You're going to peruse one of the record-breaking most famous plans on my site. Ever.
A Chicken and Rice formula. It completely gotten me off guard. Not to undermine my own formula, on the grounds that truly, if the delicious prepared chicken with its fresh skinless skin doesn't get you then the rich garlicky rice absolutely will.
I just never expected that an ordinary formula like a Chicken and Rice would catch the hearts of individuals all around the globe!
Be that as it may, I adore that it did. I am enamored with this formula.
CHICKEN AND RICE RECIPE SECRET: "Stove SAUTEED" ONION
Most one-pot-rice one or the other formula begins off on the stove at that point is done in the broiler. The reason being that they begin off by sautéing garlic and onion with oil or spread since it is such a fundamental flavor base for the entire dish. And furthermore for plans that are made with skin on chicken thighs, you have to singe the chicken to render out the fat, else everything winds up in the rice.
Ingredients :
- 5 chicken thigh fillets , bone in, skin OFF (Note 1)
- 1 onion , chopped (brown, white or yellow)
- 2 cloves garlic (large) , minced
- 2 tbsp/ 30 g butter (or olive oil)
- 1 1/2 cups / 270 g long grain white rice (Note 3)
- 1 1/2 cups / 375 ml chicken broth/stock
- 1 1/4 cups / 312 ml water, hot (tap is fine)
CHICKEN RUB (NOTE 2):
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper
OPTIONAL GARNISH:
- Fresh thyme leaves or finely chopped parsley
Instructions :
- Preheat oven to 180C/350F.
- Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice then mix.
- Place chicken on rice. Then pour chicken broth and water around the chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.
- Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!
Recipe Notes:
- If scaling recipe up, use multiple pans. If scaling recipe down, use a smaller pan. Scale recipe using slider - click on Servings.
- Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.
- The skin must be removed from the thighs otherwise the rice will be too greasy.
- If you make this with boneless skinless thigh fillets or breast, put the rice in the oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove pan, take foil off, top with chicken then return to oven (no foil) for a further 20 - 25 minutes or until liquid in the pan is absorbed, per recipe.
For more detail : http://bit.ly/2JQMADE
