Baked Chicken and Rice

Baked Chicken and Rice is my go-to recipe when I don’t have the energy to cook. It’s all done in the oven and doesn’t require you standing in the kitchen stirring or watching over your dish. I just ask Alexa to keep time for me.

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Recipe

INGREDIENTS:

• 6 skinless chicken thigh or 4 chicken breast fillets 

• 1 onion, chopped 

• 1 large cloves garlic, minced

• 2 tbsp olive oil 

• 1 1/2 cups parboiled Rice

• 1 1/2 cups chicken broth (low sodium)

• 1 1/4 cups hot water

Spice mix for chicken rub

• 1 tsp paprika powder

• 1 tsp dried oregano

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp chilli powder 

• Black pepper

• 1/2 tsp vinegar (to be added separately) 
  You can also use a shawarma spice mix

INSTRUCTIONS:

1. Preheat oven to 350 F.
   

2. Add onion, garlic and olive oil in a deep baking dish. Bake for 15 minutes (check at 10 minutes and mix the content if onions are browning too much).

3. While your onions are caramelizing in the oven, in a separate bowl mix together spices for chicken rub. Rub the spices on both sides of the chicken. Mix in the vinegar and massage the chicken well.

4. Remove baking dish from the oven. Add rice to the dish and mix well with the onion, garlic mixture.

5. Place chicken on the rice and then pour chicken broth and water around the rice.

6. Cover with foil or lid and bake for 35 minutes. Remove foil then bake for a further 15 minutes.

7. Turn off the oven and let the dish stand for 5 minutes.

   
   Serve and enjoy with a side of salad. I find this a good recipe for meal prepping for the week.