Chicken Rice One Pan (Print Version)
# Ingredients:
→ Chicken
01 -
5 chicken thighs, bone-in, no skin
02 -
Cooking spray for greasing
→ Rice Base
03 -
1 medium onion, finely chopped
04 -
1½ cups of long-grain, jasmine, or basmati rice
05 -
2 cloves garlic, finely chopped
06 -
2 tablespoons of butter, divided into small chunks
07 -
1¼ cups water
08 -
1½ cups of chicken broth
→ Chicken Rub
09 -
1 teaspoon of thyme (dried)
10 -
3/4 teaspoon salt
11 -
1/2 teaspoon garlic powder
12 -
1 teaspoon of paprika
13 -
Freshly ground black pepper to your liking
14 -
1/2 teaspoon onion powder
→ Garnish
15 -
Chopped fresh parsley for topping
# Instructions:
01 -
Set oven to 350°F. Put butter chunks and chopped onion in a baking dish (9x13 inch). Bake for 15 minutes, stirring once, until bits of onion turn golden.
02 -
Combine salt, paprika, thyme, black pepper, garlic powder, and onion powder in a small dish. Spread this mix evenly over all sides of the chicken thighs.
03 -
Stir the rice into the lightly browned onions in the dish. Pour in the water, broth, and garlic after mixing.
04 -
Lay the seasoned chicken pieces on top of the rice mixture. Cover everything tightly with foil and bake for 30 minutes.
05 -
Take the foil off, spray chicken with a light coating of oil, and return to the oven for another 20 minutes. Chicken should be cooked through, and the rice soft.
06 -
Scatter chopped parsley on top and enjoy while hot.
# Notes:
01 -
Make sure to keep the foil on during the initial 30-minute bake so the rice cooks properly.
02 -
Let it sit for about 5-10 minutes before serving for best results.