Description
A comforting one-pan meal where tender, seasoned chicken thighs cook atop fluffy, flavorful rice. Easy, hearty, and ideal for family dinners.
Ingredients
- 1½ cups (about 300 g) long-grain basmati or long-grain white rice, rinsed
- 2 cups (480 ml) hot water or chicken broth
- 8 boneless, skinless chicken thighs (about 1.2–1.4 kg total)
- 3 tablespoons olive oil
- 1 small onion, finely diced
- 6 garlic cloves, minced
- 1 tablespoon paprika
- 3 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1½ teaspoons salt
- 1½ teaspoons black pepper
- ¼ teaspoon turmeric powder (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 190 °C (375 °F).
- In a bowl, whisk together olive oil, garlic, paprika, oregano, thyme, salt, pepper, and turmeric. Add the chicken thighs and coat evenly. Let sit for 10–15 minutes.
- In a baking dish, combine rinsed rice, diced onion, and hot water or broth. Stir gently.
- Arrange the seasoned chicken thighs over the rice, pressing them slightly into the rice.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking uncovered for another 15 minutes, until chicken is cooked through and browned.
- Remove from oven, lift chicken off the rice, fluff rice with a fork, then place chicken back on top. Garnish with parsley if desired. Serve.
Notes
- Add vegetables like diced carrots, peas, or bell peppers to the rice before baking.
- Use chicken broth instead of water for extra flavor.
- Try spices like cumin or chili powder for a different flavor profile.
- Use bone-in thighs or drumsticks with adjusted bake time.
- Add shredded cheese during the last 10 minutes of baking for a cheesy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
