If you’re looking for a simple, comforting meal that feeds the whole family, this Chicken and Rice Bake is the perfect choice. With tender chicken thighs, flavorful vegetables, and perfectly seasoned rice, this dish comes together in one pan, making both preparation and cleanup easy. The blend of paprika, turmeric, and oregano gives this dish a rich, aromatic flavor, while the colorful veggies like green beans, carrots, and bell pepper provide a delightful texture and nutrition. It’s a satisfying meal that’s sure to become a family favorite!
Ingredients:
- 6-8 chicken thighs
- Olive oil (for frying)
- 2 cloves garlic, minced
- Salt, pepper mix, and paprika (to taste)
- 1 onion, finely chopped
- 1 carrot, diced
- A handful of green beans, trimmed and chopped into bite-sized segments.
- 1 bell pepper, diced
- 1/2 cup canned corn, drained
- 400 g washed rice (preferably Basmati)
- 800 ml hot water (2 parts water to 1 part rice)
- Salt to taste
- Turmeric (to taste)
- Oregano (to taste)
- Tin foil (for covering the baking dish)
Instructions:
1. Prepare the Chicken:
- Season the Chicken:
- Season the chicken thighs generously with salt, pepper, and paprika. Rub the seasoning into the skin and set aside.
- Sear the Chicken:
- Heat a little olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear them for about 4-5 minutes per side, or until golden brown. The goal is to brown the skin, not fully cook the chicken at this point. Take the chicken out of the skillet and place it on a separate dish.
2. Prepare the Vegetables:
- Sauté the Aromatics:
- In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until the onion is tender and translucent.
- Add the Vegetables:
- Add the diced carrot, green beans, bell pepper, and drained corn to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables start to soften. Season lightly with salt and pepper.
3. Prepare the Rice:
- Season the Rice:
- In a large oven-safe baking dish, spread the washed rice evenly across the bottom. Sprinkle with turmeric, salt, and oregano to taste.
- Add the Sautéed Vegetables:
- Pour the sautéed vegetables over the rice, spreading them out evenly.
- Add the Water:
- Pour the hot water over the rice and vegetables, ensuring that the rice is fully submerged. Use a spoon to carefully combine all the ingredients.
4. Assemble and Bake:
- Place the Chicken:
- Nestle the seared chicken thighs on top of the rice and vegetables, skin side up. Make sure the chicken is evenly spaced across the dish.
- Cover with Foil:
- Cover the baking dish tightly with aluminum foil to keep in the steam, which will help cook the rice evenly.
- Bake:
- Preheat your oven to 375°F (190°C). Bake the chicken and rice in the oven for about 40-45 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes to allow the chicken to crisp up and the rice to absorb the remaining liquid.
5. Serve:
- Once the chicken is cooked through and the rice is tender, remove the baking dish from the oven and let it sit for 5 minutes before serving. Fluff the rice with a fork and serve each portion with a juicy chicken thigh on top.
Conclusion:
This Chicken and Rice Bake is the ultimate one-pan meal that’s full of flavor and perfect for busy weeknights or weekend gatherings. The combination of crispy chicken, fragrant rice, and a medley of veggies creates a wholesome, satisfying dish that the whole family will love. With minimal cleanup and simple ingredients, this recipe is bound to become a go-to in your kitchen!