Oven Baked Chicken and Rice Recipe

I enjoy making Oven Baked Chicken and Rice, it’s a quick dish to make, and I can take care of other chores and not stand in the kitchen the whole time. This chicken and rice recipe is my go-to dinner when there are so much to do around the house or on my blog. With not much effort you will enjoy tender seasoned chicken, over fluffy and flavorful rice! Watch the video for the tutorial.

Easy Chicken and Rice Recipe

The whole process takes place in the oven, and because we are using cubes of chicken thighs, the flavor of the spices and the peppers are tasted in every bite, the chicken is tender and is baked to perfection.

After making this recipe, you will be able to add your touch to it, with your favorite spices and vegetables. You can turn this chicken and rice recipe into a seafood recipe but don’t use this recipe with red meat. Red meat requires a longer cooking time.

Follow these steps for perfect Oven baked chicken and rice

• Use long-grain rice; it has less starch and will come out fluffy. I found the best result when soaking the rice 20 minutes before cooking on stovetop or baking.
• Always preheat the oven, preheating the oven to the right temperature makes the food cook faster and evenly.
• Instead of water and for more flavor, you can use chicken stock but make sure it is boiling when you pour it over the rice.
• I have used cubes of skinless chicken thighs, but you can use chicken wings instead. Do not use chicken thighs or breast with skin on, the chicken will release a lot of oil, and the chicken and rice will come out greasy.
• When using chicken breast, bake the chicken breast for 10 minutes instead of 15 minutes. Overcooking the chicken breast will make it dry.

Adding more flavor to your oven baked chicken and rice

It is not necessary but will add more flavor to this chicken and rice dish. In a saucepan add a tablespoon of butter and when it melts add one crushed garlic. Sauté the garlic for few seconds without burning it or allowing it to turn light brown.

Remove the garlic from the butter. Pour the flavored butter over the chicken and rice and mix. Mmmmm, Yum!

More Chicken and rice recipes:

Mexican chicken and rice.

Uzbek Plov.

Save for later

Print

Oven Baked Chicken and Rice Recipe

Quick and delicious dinner is a time-saver, this oven baked chicken and rice is simple to make, you get tender chicken mixed with fluffy and flavorful rice.

Course Main Meal

Cuisine American

Dish: baked chicken and rice

Prep Time 10 minutes minutes

Cook Time 38 minutes minutes

Servings 3 people

Author Muna Kenny

Ingredients

• 1 cup skinless and boneless chicken cubes. I have used thighs
• ¼ cup red bell pepper chopped
• ⅓ cup yellow bell pepper chopped
• 1 teaspoon minced garlic
• 1 medium onion finely chopped
• 1 tomato chopped
• 1 cup long-grain rice basmati is best for this recipe
• ¼ teaspoon cumin powder
• Salt to taste if using stock then reduce the amount of salt.
• ½ teaspoon black pepper powder
• ½ teaspoon paprika powder
• 1 teaspoon coriander powder
• 1 ½ tablespoon tomato paste
• 2 cup boiling water or your favorite stock
• 2 tablespoon oil
• 1 tablespoon butter

Instructions

• Preheat oven to 350F/180C.
• Wash and soak the long grain rice (I have used basmati) for 20 minutes in warm water.
• In a 9 – inch baking pan, add the oil and butter. Add the onion, the bell peppers and mix.
• Add the garlic and tomato and mix again. Bake uncovered for 8 minutes.
• To the baking pan, add the chicken, all the spices, salt, and the tomato paste, mix well and cover with aluminum foil — Bake for 15 minutes.
• Uncover the pan and add the drained long grain rice. Mix the rice with the chicken for a few seconds.
• Pour the boiling water (or stock if you prefer) over the rice and chicken — cover and bake for 25 minutes.
• Garnish with parsley.

Video

Notes

-If you are using water or stock, make sure it’s boiling when pouring it over the rice or the cooking time will stretch to an hour or longer. Never pour cold or warm water on the chicken and rice; it should be boiling.

-Always soak the rice for at least 20 minutes before adding it to the chicken; this will make the rice fluffy and will cook evenly.

-You can use your own spice mix if not fond of the spices I have used in this recipe.
If your oven does not prompt you when it reaches the desired temperature, then keep it on for 15 minutes before using it.

Nutrition

Calories: 430kcal

This page may contain affiliate links, which pay me a small commission
For my referral at no extra cost to you.
Thanks for supporting Munatycooking.com

Pinterest | Facebook | Instagram