Rice with chicken thighs in the oven
4 servings
90 minutes
Baked rice with chicken thighs is a classic dish of European cuisine that combines simplicity in preparation and richness of flavor. Tender, aromatic chicken thighs infused with spices are baked together with rice, carrots, and onions, creating a harmonious dish with a rich taste and appetizing aroma. Bay leaves and allspice add light spicy notes, making each spoonful truly cozy. This dish is perfect for a family dinner or festive table. It is nutritious, filling, and balanced while requiring minimal effort to prepare. Baking in the oven makes the rice soft and absorbs all the aromas of spices and chicken juice, creating an incredibly delicious and rich texture. It’s an ideal option for those who appreciate simplicity and magnificent taste.
1
In a separate container, place 2 teaspoons of ground dried garlic, salt and pepper mix to taste, 1 teaspoon of chicken seasoning, and mix all the spices well.
- Ground dried garlic: 2 teaspoons
- Salt: to taste
- Ground pepper mix: to taste
- Seasoning for chicken: 1 teaspoon
2
Sprinkle spices on chicken thighs.
- Chicken thighs: 700 g
3
Rub the meat well with spices and let it marinate for 20 minutes.
4
Pour 50 ml of vegetable oil into the baking dish.
5
Peel the carrot, wash it well, dry it a little, cut it into strips, and place it in a baking dish.
- Carrot: 100 g
6
Peel the onion, wash it well under running water, cut it into strips, and place it in a baking dish. Add 2 bay leaves.
- Onion: 1 piece
- Bay leaf: 2 pieces
7
Wash the rice well under running water, place it in a baking dish, and salt to taste.
- Rice: 200 g
- Salt: to taste
8
Place the prepared chicken thighs on the rice, pour 2 cups of water into the dish (1 cup = 200 ml). Add 4 peppercorns to the dish.
- Chicken thighs: 700 g
- Allspice peas: 4 pieces
9
Cover the dish with a lid or foil and place it in the oven.
10
Bake rice with meat in a preheated oven at 175 degrees for about 40 minutes.