Oven #Baked #Chicken #and #Rice


You’re about to learn indeed one of the all time premier recipes on my site. Ever.

A Chicken and Rice recipe. It absolutely stuck me by means of way of surprise. Not to undermine my very own recipe, simply due to the fact really, if the juicy seasoned bird with its crispy skinless pores and epidermis doesn’t get then you definately the buttery garlicky rice genuinely will.

I simply by means of way of no means anticipated that an daily recipe like a Chicken and Rice could seize the hearts of folks all round the world!

But I love that it did. I am very fond of this recipe. 🙂



5 bird thigh fillets , bone in, pores and epidermis 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 lengthy grain white rice (Note 3)
1 1/2 cups / 375 ml bird 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


    Preheat oven to 180C/350F.
    Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then location butter within the centre. Bake for 15 minutes (check at 12 minutes, blend if a few bits are browning too much).
    Meanwhile, blend collectively Chicken Rub. Sprinkle on equally aspects of the chicken.
    Remove baking dish from the oven. Add rice then mix.
    Place bird on rice. Then pour bird broth and water round the chicken.
    Cover with foil, then bake for 30 minutes. Remove foil, spray bird with oil (optional), then bake for a extra 20 minutes till liquid is absorbed.
    Stand for 5 minutes, then take away bird and fluff up rice. Garnish with parsley if desired, serve and enjoy!

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