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
Keyword baked chicken and rice
Prep Time 10minutes
Cook Time 38minutes
Author Muna Kenny
1cupskinless and boneless chicken cubes. I have used thighs
¼cupred bell pepper chopped
1/3cupyellow bell pepper chopped
1medium onion finely chopped
1cuplong-grain ricebasmati is best for this recipe
Salt to tasteif using stock then reduce the amount of salt.
½teaspoonblack pepper powder
1 ½tablespoontomato paste
2cupboiling water or your favorite stock
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.
-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.