Oven Baked Chicken and Rice

Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base! 

Cook Time: 1 hour 10 minutes

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

Please visit recipetineats.com for full instructions.

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