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Good Morning Coffee

by admin June 7, 2017

June 7, 2017
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Story of a Traveler

by admin April 21, 2017

April 21, 2017
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Freedom under the Sun

by admin April 21, 2017

April 21, 2017

I love this recipe because it’s a great all in one meal. I got the idea from a friend’s house we went to for a meal. She says she often cooks rice in the oven. Something I had never heard of before. I’ve always cooked rice in a pot. So this was a different concept, an all in one, easy peasy recipe of yummy rice and chicken in a casserole dish, which everyone loves.

So I googled a recipe and found this one. I am posting this link here, https://www.recipetineats.com/oven-baked-chicken-and-rice/ so the original is attributed, and it does describe in much greater detail the process, and I’m typing up my version of it here because I never quite stick to instructions. Having said that I don’t recommend straying from the amounts of water, the rice can turn out too soggy or dry – I learned that the hard way.

Ingredients

(I have to say here that I always double this recipe.)

5 chicken thigh fillets – or drumsticks or anything you want

1 onion

2 cloves garlic

2 tablespoons olive oil

1 1/2 cups basmati rice

1 1/2 cups chicken broth (I use salted, hot water – tell me who has broth to use at hand ever???)

1 1/4 cups hot water (I use boiling)

Chicken Rub

1 tsp paprika

1 tsp dried thyme

1/2 tsp onion powder

3/4 tsp salt

Black pepper

Olive Oil

I’ll be honest here I just put whatever I want on the chicken. This is a good guideline though.

Method

Preheat oven 180C/350F
Cut onion and garlic and scatter them on a casserole dish with olive oil and pop in the oven for 10-15 minutes so they are golden, careful not to burn.
Mix chicken with chicken rub – you can also prepare this in advance. I add olive oil as well. It adds flavour and moisture.
Add washed rice to the garlic, onion in dish and mix.
Place chicken on the rice. Pour chicken broth (if you have) and water around the chicken. (I salt my water because otherwise, I find the rice tasteless.
Cover with foil and back for 30 minutes. Remove foil, baste with more olive oil if you want, and bake for further twenty minutes, until liquid is absorbed.
Fluff up rice and serve.

I find if I stuff up the liquids, and it’s too soggy, I can let it cook a bit more to dry out. If I didn’t add enough liquid I add more and cook a bit longer. So don’t panic.

Further, you can add other vegetables when you add the chicken. I’ve added potatoes and sweet potatoes. But you can use your imagination and add Jerusalem artichokes, onions and any other veggie you fancy.

Enjoy!

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