Chicken thighs baked with rice and vegetables.

Chicken with Rice

Name: Chicken with Rice
Prep time: 15 min
Yield: 6 servings
Ingredients: 1 kg Chicken thigh, bone-in; 300 g Rice, white; 120 g Onion; 100 g Carrot; 120 g Red pepper; 20 ml Cooking oil; 750 ml Chicken stock, hot; 1 tsp Paprika, sweet; ½ tsp Thyme, dried; 1 tsp Salt; Black pepper, to taste

Oven-baked chicken thighs with rice, peppers, carrots and onion in a simple savoury one-dish meal.

Serves 6

Ingredients

1 kgChicken thigh, bone-in
300 gRice, white
120 gOnion
100 gCarrot
120 gRed pepper
20 mlCooking oil
750 mlChicken stock, hot
1 tspPaprika, sweet
½ tspThyme, dried
1 tspSalt
Black pepper, to taste

Equipment

Frying pan
Baking dish
Knife
Chopping board
Measuring jug
Oven

Method

Preheat the oven to 200°C conventional / 180°C fan. Overall cooking time: 55 minutes.
Pat the chicken dry and season it with the salt, black pepper and half of the paprika.
Heat half of the oil in a frying pan and brown the chicken for 3–4 minutes per side. It does not need to be cooked through. Remove it from the pan.
Add the remaining oil to the same pan. Add the onion, carrot and red pepper and cook for 5 minutes.
Add the rinsed rice and stir for about 1 minute.
Transfer the rice and vegetables to the baking dish. Add the hot stock and remaining seasoning. Use a deep baking dish approximately 25 × 35 cm.
Arrange the chicken over the rice, skin-side up if using skin-on thighs.
Bake for approximately 40–45 minutes. The rice should have absorbed the liquid and be tender. The chicken must reach at least 74°C in the thickest part without the thermometer touching bone.
Rest for 10 minutes before serving.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.