Ingredients
Scale
- 6 chicken thighs (skinless and bone-in)
- 1 1/2 cups long-grain rice (basmati or jasmine)
- 1 onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil (2 + 1)
- 1 1/2 cups vegetable or chicken stock (hot)
- 1 1/4 cups water (hot)
- Spices: salt, black pepper, smoked paprika, dried thyme, dried oregano, garlic granules
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 350°F (180°C).
- In a mixing bowl, whisk together olive oil and spices. Coat chicken thighs in this mixture.
- In an 8×12-inch baking dish, combine onion, garlic, olive oil, stock, water, uncooked rice, salt, and pepper.
- Place seasoned chicken on top of the rice mix.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil and spray chicken with oil; bake uncovered for another 30 minutes until cooked through.
- Let rest for 10 minutes before serving; fluff rice and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: MAIN DISHES
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 340g)
- Calories: 390
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg