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Oven Baked Chicken and Rice

Jen Paleracio
This is a one-pan chicken and rice dish. Combined with bell pepper, celery, garlic, and onion, then baked and broiled until browned.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8

Equipment

  • Baking dish pan (rectangular 8x11)
  • Bowl
  • Spatula
  • knife
  • cutting board

Ingredients
  

FOR THE SPICES

  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon red chili pepper flakes

THE REST OF THE INGREDIENTS

  • 8 pieces bone-in chicken thighs or 2 pounds
  • 1 bell pepper, deseed and diced
  • 1 yellow onion, chopped
  • 3 stalks celery or 1 cup diced
  • 3 garlic cloves, minced or crushed
  • 2 cups uncooked rice, rinsed and drained
  • salt and pepper to taste
  • 1/4 cup melted butter
  • 2 cups chicken broth

Instructions
 

FOR THE SPICES

  • Mix smoked paprika, cumin, turmeric, dried thyme, sea salt, and red chili pepper flakes in a bowl.
  • Season the chicken with combined spices. And marinate for 30 minutes.
  • Meantime, in a baking dish, combine onion, garlic, celery, bell pepper, and uncooked rice, and season with salt and pepper.
  • Stir in melted butter and chicken broth, and stir to combine.
  • Place the marinated chicken on top of the rice mixture. Cover with foil, and bake for 20 minutes or until the internal temperature of the chicken reaches 165ºF and the rice is fully cooked.
  • Uncover the baked chicken and rice after 20-30 minutes and broil for 2 minutes or until browned. Rest for 10 minutes before serving.

Video

Notes

 
 
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Keyword baked, bell pepper, broiled, chicken, chicken broth, one-pan, rice, spices