Ingredients: |
Ingredients: For Chicken:
2 Tbsp olive oil
2 tsp parsley
1½ tsp paprika
1 tsp garlic powder
½ tsp thyme
1 tsp salt
¼ tsp pepper
6 skinless chicken thighs, bone in or out
For Rice:
1 lg onion, chopped
4 cloves garlic, minced
2 Tbsp oil
1 tsp salt
¼ tsp pepper
2 cups chicken broth (or stock)
1½ cups hot water
2 cups long grain white rice
For Mushrooms:
2 Tbsp butter
2 cloves garlic, minced
14oz. button mushrooms, quartered
¼ cup chives, divided
Salt and pepper to taste
2 Tbsp fresh chopped parsley, for garnish
|
Directions: |
Directions:Preheat oven to 350ºF. In a shallow bowl, mix together the oil, parsley, paprika, garlic powder, thyme, salt and pepper. Add chicken and coat each piece evenly (I like to use a ziplock bag for this).
Grease a large baking dish (10x15) and add the onion, garlic, oil, salt, pepper, broth and water into the dish. Stir well to combine and then mix in the rice.
Arrange chicken in water over rice, cover with foil and bake for 40 minutes. Remove foil and bake for another 15-20 minutes until chicken is cooked through. Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
When chicken and rice is finished cooking, allow it to rest for 5-10 minutes. While chicken is resting, prepare mushrooms.
Heat butter in pan over med-high heat. Sauté garlic until fragrant and add mushrooms; cook until softened. Stir in 2 Tbsp chives and season with salt and pepper.
Transfer chicken onto a plate, fluff rice then mix the mushrooms through the rice. Arrange chicken back to dish and garnish with remaining chives and parsley. |
This recipe for Oven Baked Chicken and Rice is from