Chicken and Rice
A delightful and easy family-friendly dish that combines tender chicken thighs, aromatic herbs, and fluffy basmati rice, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups long-grain basmati rice, rinsed until the water runs clear
- 2 cups hot water or chicken broth Chicken broth is preferred for richer flavor.
- 8 pieces boneless, skinless chicken thighs Succulent and juicy.
- 3 tablespoons olive oil Rich and flavorful.
- 1 small onion, finely diced For a fragrant base.
- 6 cloves garlic, minced To add depth.
- 1 tablespoon paprika Smoky and sweet.
- 3 teaspoons dried oregano Aromatic and earthy.
- 2 teaspoons dried thyme Herbal and uplifting.
- 1.5 teaspoons salt To taste.
- 1.5 teaspoons black pepper Grounding and warm.
- 0.25 teaspoon turmeric powder (optional) Vibrant and healthful.
- to taste Fresh parsley, chopped for garnish Adding a pop of color.
Instructions
Preparation
- Preheat your oven to 190°C (375°F).
- In a bowl, whisk together olive oil, minced garlic, paprika, oregano, thyme, salt, pepper, and optional turmeric.
- Coat the chicken thighs evenly with the spice mixture and let sit for 10-15 minutes.
- In a baking dish, combine the rinsed rice, diced onion, and hot water or broth, stirring gently.
Cooking
- Arrange the seasoned chicken thighs over the rice.
- Cover the dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and bake uncovered for another 15 minutes until the chicken is cooked through.
Serving
- Fluff the rice gently with a fork and serve the chicken on top, garnished with chopped parsley.
Notes
Tips for success: ensure your rice is well-rinsed, allow your chicken to marinate, and consider using chicken broth for richer taste. Avoid common mistakes like overcooking the chicken and neglecting to rinse the rice.