Baked Chicken and Rice
I am a huge fan of Tray Bakes. The idea of using one tray to produce a whole meal really appeals. I love this recipe. It has a long cooking time but this means that you can cook for one hour at any time...one or 2 days before it is needed or on the day. You can then just heat and brown it off when you need it. it also means that the chicken is beautifully tender and the flavours are well developed
This is a great one for family entertaining as you can make it hours ahead and then just pop it in the oven and bake it while you join in the family fun instead of spending your time in the kitchen while everyone else is having fun. You can easily make it larger by adding more chicken pieces. Serve it with a simple tossed salad or steamed greens if you prefer
This recipe can be enjoyed by the whole family....who doesn't enjoy chicken and rice?
2 cups white rice
1 medium white onion diced
1leek cut in halves and sliced
2 cloves garlic cut finely
1/2 cup chopped parsley
6 tablespoons salted butter melted
2 tablespoons all-purpose flour
5 cups chicken broth (one whole litre carton of stock)
1 cup heavy cream (optional).
1 teaspoon salt
1/2 teaspoon black pepper
4 to 6 chicken thighs (I like bone in, skin on, for the most attractive results)
2 teaspoons Italian seasoning (or mixed herbs)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)
Preheat oven to 350 degrees.
Lightly grease a large baking dish. (I used 33 x 23cms
Cook onion, garlic and leek
Add to a baking dish
Stir rice, onion, 3 tablespoons butter melted, and flour together directly in the baking dish until the flour has no more visible white specks.
Fold in parsley.
Spread rice with onion mixture out evenly on the bottom of the pan.
Pour in chicken broth, heavy cream, (if using), salt, and pepper and stir to combine.
Place chicken thighs on top of the rice mixture. Brush remaining melted butter on top and sprinkle chicken with Italian seasoning, garlic powder, and paprika (optional).
Cover with aluminum foil or lid and bake in the preheated oven for 1 hour.
Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin crisps up.
For crispier skins, place under the griller for 2-3 minutes before serving.
Sprinkle with parsley
Serve hot with a tossed salad or steamed greens
Note: I used 23 x 33cm and I thought that it was too small as the rice expands a lot.
Try next size, 26 x 38cms
If you would like to add extra greens to add more antioxidants to your dish, place a handful of baby spinach on the serving plate first.
Serve hot rice and chicken on top. Rice is hot enough to wilt the spinach
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