Recipe Notes: thighs bake in the same time as rice, if you prefer using breasts, add them in after 20 minutes baking time.

Long grain rice is best to use as it cooks evenly, jasmine can also be substituted with the same liquid ratio. DO NOT USE short grain, medium grain, risotto, paella or minute rice.

Source: CafeDelites

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Name: Oven Baked Chicken and Rice
Prep time: 10 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: CHICKEN; 2 tablespoons olive oil; 2 teaspoons dried parsley; 1 1/2 teaspoons paprika; 1 teaspon garlic powder; 1/2 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper to taste; 6 skinless chicken thighs bone in or out; RICE; 1 large onion chopped; 4 cloves garlic minced; 2 tablespoons oil; 1 teaspon salt; 1/4 teaspoon cracked black pepper; 2 cups chicken broth or stock; 1 1/2 cups hot water; 2 cups long grain white rice; MUSHROOMS; 2 tablespoons butter; 2 cloves garlic minced; 1 pound botton mushrooms quartered; 1/4 cup chives divided; salt and pepper to taste; 2 tablespoons fresh parsley chopped, to garnish

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INGREDIENTS

CHICKEN
2 tablespoons olive oil
2 teaspoons dried parsley
1 1/2 teaspoons paprika
1 teaspon garlic powder
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper to taste
6 skinless chicken thighs ; bone in or out
RICE
1 large onion ; chopped
4 cloves garlic ; minced
2 tablespoons oil
1 teaspon salt
1/4 teaspoon cracked black pepper
2 cups chicken broth or stock
1 1/2 cups hot water
2 cups long grain white rice
MUSHROOMS
2 tablespoons butter
2 cloves garlic ; minced
1 pound botton mushrooms ; quartered
1/4 cup chives ; divided
salt and pepper to taste
2 tablespoons fresh parsley ; chopped, to garnish

Servings

INSTRUCTIONS

1) Preheat oven to 350

2) In a shallow bowl, mix together the olive oil, parsley, papriks, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside, allow the flavors to absorb into the meat.

3) Spray a large baking dish (10 inch x 15) with nonstick cooking spray. Add the onion, garlic, oil, salt, pepper, broth or stock and water into the dish. Stir well to combine. Mix in the rice.

4) Arrange thighs in the water over the rice, cover with foil and bake for 40 minutes. Uncover and bake for an additional 15-20 minutes, until the chicken is cooked right through to the bone. Change oven setting to broil for 2-3 minutes to brown the chicken and crisp the rice.

5) When chicken and rice is finished cooked, allow it to rest for 5-10 minutes to set all of the flavors in the hot dish.

6) WHILE THE CHICKEN IS RESTING, prepare the mushrooms (Optional). Heat butter in a pan over medium-high heat. Saute garlic until fragrant (30 seconds) and add the mushrooms; cook until softened. Stir in 2 tablespoons of chives and season with salt and peepper.

7) Transfer chicken onto a plate fluff rice with fork, then mix the mushroom through the rice. Arrange the chicken back onto the riace in the idsh, garnish with chives and chopped parsley.

NOTES

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Oven Baked Chicken and Rice

CHICKEN 
2 tablespoons olive oil 
2 teaspoons dried parsley 
1 1/2 teaspoons paprika 
1 teaspon garlic powder 
1/2 teaspoon dried thyme 
1 teaspoon salt 
1/4 teaspoon pepper to taste 
6  skinless chicken thighs bone in or out
  RICE 
1 large onion chopped
4 cloves garlic minced
2 tablespoons oil 
1 teaspon salt 
1/4 teaspoon cracked black pepper 
2 cups chicken broth or stock 
1 1/2 cups  hot water 
2 cups  long grain white rice 
  MUSHROOMS 
2 tablespoons butter 
2 cloves garlic minced
1 pound botton mushrooms quartered
1/4 cup chives divided
  salt and pepper to taste 
2 tablespoons fresh parsley chopped, to garnish

1)  Preheat oven to 350
2)  In a shallow bowl, mix together the olive oil, parsley, papriks, garlic powder, thyme, salt and pepper.  Add the chicken and coat each piece evenly with the seasoning.  Set aside, allow the flavors to absorb into the meat.
3)  Spray a large baking dish (10 inch x 15) with nonstick cooking spray.  Add the onion, garlic, oil, salt, pepper, broth or stock and water into the dish.  Stir well to combine.  Mix in the rice.
4)  Arrange thighs in the water over the rice, cover with foil and bake for 40 minutes.  Uncover and bake for an additional 15-20 minutes, until the chicken is cooked right through to the bone.  Change oven setting to broil for 2-3 minutes to brown the chicken and crisp the rice.  
5)  When chicken and rice is finished cooked, allow it to rest for 5-10 minutes to set all of the flavors in the hot dish.
6)  WHILE THE CHICKEN IS RESTING, prepare the mushrooms (Optional).  Heat butter in a pan over medium-high heat.  Saute garlic until fragrant (30 seconds) and add the mushrooms; cook until softened.  Stir in 2 tablespoons of chives and season with salt and peepper.  
7)  Transfer chicken onto a plate fluff rice with fork, then mix the mushroom through the rice.  Arrange the chicken back onto the riace in the idsh, garnish with chives and chopped parsley.

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Nutrition

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Serving Size: 1 Serving (466g)
Recipe Makes: 6 Servings

Calories: 623
Calories from Fat: 242 (39%)

Amt Per Serving		% DV

	Total Fat 26.9g	36 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 11.1g
Cholesterol 51.2mg		16 %
Sodium 210.9mg		7 %
Potassium 402.4mg		11 %
Total Carbohydrate 75.8g		22 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 73.3g
Protein 18.2g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 623

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