Rabu, 14 November 2018

OVEN BAKED CHICKEN AND RICE

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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

  1. Preheat oven to 180C/350F.
  2. 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).
  3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  4. .................................................................................................................................
  5. ......................................................................................................................................
full recipe : www.recipetineats.com



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