A Chicken and Rice recipe. It totally caught me by surprise.
Not to undermine my own recipe, because really, if the juicy seasoned
chicken with its crispy skinless skin doesn’t get you then
the buttery garlicky rice certainly will.
Most one-pot-rice this and that recipe starts off on the
stove then is finished in the oven. The reason being that they start
off by sautéing garlic and onion with oil or butter because it is
such an essential flavour base for the whole dish. And also for
recipes that are made with skin on chicken thighs, you need to sear the chicken
to render out the fat, otherwise it all ends up in the rice.
Ingredients
- 5 chicken thigh fillets , bone in, skin 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 long grain white rice (Note 3)
- 1 1/2 cups / 375 ml chicken 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
Instructions
- Preheat oven to 180C/350F.
- Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
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full recipe : www.recipetineats.com