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Oven Baked Chicken and Rice

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5 bone-in rooster thigh fillets, peel pores and skin OFF, (Word 1)5 bone-in rooster thigh fillets, peel pores and skin OFF, (Word 1)

1 onion, chopped (brown, white, or yellow)1 onion, chopped (brown, white, or yellow)

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2 cloves garlic (massive), minced2 cloves garlic (massive), minced

2 tbsp (30g) butter (or olive oil)2 tbsp (30g) butter (or olive oil)

1 1/2 cups (270g) raw white rice (Word 3)1 1/2 cups (270g) raw white rice (Word 3)

1 1/2 cups (375 ml) rooster broth/inventory, sizzling (I microwave)1 1/2 cups (375 ml) rooster broth/inventory, sizzling (I microwave)

1 1/4 cups (315 ml) water, sizzling (faucet is okay)1 1/4 cups (315 ml) water, sizzling (faucet is okay)

CHICKEN RUB (NOTE 2):

1 tsp paprika powder1 tsp paprika powder

1 tsp dried thyme1 tsp dried thyme

1/2 tsp garlic powder1/2 tsp garlic powder

1/2 tsp onion powder1/2 tsp onion powder

3/4 tsp salt3/4 tsp salt

Black pepper black pepper

OPTIONAL GARNISH:

Oil spray oil spray

Recent thyme leaves or finely chopped parsley recent thyme leaves or finely chopped parsley

Directions

Preheat oven to 180°C/350°F.

Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place butter within the heart. Bake for quarter-hour (verify at 12 minutes, combine if some bits are browning an excessive amount of).

In the meantime, combine collectively Chicken Rub. Sprinkle on either side of the rooster.

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Take away baking dish from the oven. Add rice then combine.

Place rooster on rice. Then pour rooster broth and water across the rooster.

Cowl with foil, then bake for half-hour. Take away foil, spray rooster with oil (optionally available, offers rooster nicer end), then bake for an additional 20 minutes till liquid is absorbed.

Stand for five minutes, then take away rooster and fluff up the rice. Garnish with parsley or thyme if desired, serve and get pleasure from!

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