This simple chicken dish is complete. All you have to do is make a salad to go with it. The method is quite straightforward: Season the chicken, brown it, season the rice then bake the chicken and rice together. The rice reminds me of my mother’s version of rice pilaf, cooked with onion in chicken broth. It’s so good!
Baked Chicken and Rice
4 chicken thighs, trimmed of excess fat
1/2 to 1 tablespoon seasoning salt
1/2 tablespoon dried parsley
1/2 to 1 tablespoon olive oil
4-5 large cloves garlic, minced
1 medium onion, chopped
1 cup long grain rice (recommend: Thai jasmine rice)
1 1/2 cups chicken broth or stock, preferably homemade
salt and pepper
Special equipment: medium oven-ready pot with a lid
Preheat oven to 375˚F/190˚C
Pat dry the trimmed chicken thighs and season with seasoning salt and dried parsley. Let stand 10-20 minutes while you prepare the other ingredients.
In the pot, heat the olive oil on medium-high heat. When it is hot, put the chicken thighs in the pot and fry, skin side down until it is browned, 5 minutes. Turn over the chicken and brown the other side for 5 more minutes. Remove the chicken pieces from the pot. You should have about a tablespoon of oil and fat in the bottom of the pot. Remove any excess oil or add more oil if there isn’t enough.
Add the garlic and onion and cook them, stirring, over medium heat until the onion becomes translucent. Add the rice and stir to coat in the oil. Pour in the chicken broth/stock, stirring until well combined. Lightly season with salt and pepper. Put the chicken back in the pot, skin-side up, and cover it.
Put the pot in the oven and bake 35-40 minutes or until the rice is fluffy and all the liquid is absorbed. Serve the chicken on a bed of rice.