Baked Chicken and Rice

The rice absorbs the chicken juices as Baked Chicken and Rice cooks, adding loads of flavor. It’s like cooking the rice with a homemade stock!

Yield: Serves a crowd

Ingredients

Chicken

• 5 bone in chicken thighs, peel skin off (optional)
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 2 tablespoons butter or olive oil
• 1 1/2 cups uncooked white rice
• 1 1/2 cups hot chicken broth or stock
• 1 1/4 cups water
• Olive oil spray

Rub

• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion
• 3/4 teaspoon salt
• Black pepper

Optional

• Fresh thyme leaves or finely chopped parsley

Instructions

1. Heat oven to 350 degrees F.
2. Scatter onion and garlic in a large cast iron skillet, then place butter in the center. Bake for 15 minutes (check at 12 minutes; mix if some bits are browning too much).
3. Meanwhile, mix together Rub ingredients. Sprinkle on both sides of the chicken.
4. Remove baking dish from the oven. Add rice, then mix.
5. Place chicken on rice. Pour chicken broth or stock and water around the chicken.
6. Cover with aluminum foil, then bake for 30 minutes.
7. Remove aluminum foil, spray chicken with oil (optional, but gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.