Baked Chicken with Rice

A quick and convenient one-pan recipe. Everything is layered into a baking dish and cooked in the oven. The rice absorbs the juices from the chicken, becoming rich in flavour and perfectly seasoned 

Ingredients

• 6 chicken thighs with the bone

• 1.5 cups rice (I use basmati)

• 2 cups broth (or boiling water + 1 tsp bouillon powder)

• 1 large onion

• 1 medium carrot

• 2–3 garlic cloves

• salt, pepper, paprika, garlic powder (for chicken)

• 1/2 tsp turmeric (for rice)

• vegetable oil for frying

• 1 tsp mayonnaise

• fresh herbs (optional)

Steps

1. Season the chicken with salt and spices

2. Dice the onion and carrot, finely chop the garlic

3. Sauté the onion in vegetable oil until translucent

4. Add the carrot and cook until lightly golden

5. Add garlic and cook for about 1 minute while stirring

6. Spread the vegetable mixture on the bottom of a baking dish

7. Rinse the rice, spread it evenly over the vegetables, sprinkle with turmeric, and pour in the broth

8. Place the chicken on top

9. Cover with foil and bake at 180°C (350°F) for 40 minutes

10. Remove foil, gently mix the rice, and bake for another 20 minutes

11. Brush the chicken lightly with mayonnaise for a golden crust and bake for 5–10 more minutes

12. Optionally, sprinkle with fresh herbs before serving