The BEST| Oven Baked Chicken and Rice| #1 in My house fo ‘Sho’
Made entirely in the oven this Chicken and Rice is outrageously delicious!!!! It’s buttery and garlicky, tender but not mushy. The secret tip is to briefly cook onion with garlic and butter then adding the rice mix all together for a bit – it adds a great flavor base! then add in Chicken Broth and Chicken
What you need for this Baked Chicken and Rice:
Ingredients
8 bone in chicken thigh peel skin OFF ( It’s cheaper to buy with the skinned on)
** I remove the skin because otherwise the fat drips down into the rice as it cooks which makes it overly greasy. It’s easy – it’s effortless and takes 5 seconds to take off per chicken thigh.
1 White Onions Chopped
2 Cloves Garlic , Minced
1/2 Stick Butter (or olive oil)
1 1/2 cups Uncooked White Rice
3 1/2 cups Chicken Broth/stock HOT
CHICKEN RUB
3 Tbsp Smoke Paprika Powder
3 Tbsp Lawry’s Season Salt (to taste not too salty)
3 Tbsp Black pepper
3 Tbsp Garlic Powder (to taste)
2 Tbsp Onion Powder
Preheat oven to 180°C/350°F.
Scatter onion and garlic and butter then cook mix do not burn just soften then add in rice then mix.
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
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, gives chicken nicer finish), 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 or thyme if desired, serve and enjoy!
OPTIONAL GRAVY
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Shot & Edited by: Rochelle Jackson
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