OVEN BAKED CHICKEN & RICE

Ingredients

• 4 pieces Bone‑In Chicken Thighs (Skin removed, rinsed)
• 2 Tbsp Corn Oil (For mixing with seasonings)
• 2 Tbsp Unsalted Butter (Melted)
• 2 cup Chicken Broth (Low‑sodium preferred)
• 2 cup Long‑Grain Basmati Rice (Rinsed until water runs clear)
• 3 pieces Garlic Cloves (Minced)
• 1 medium Onion (Chopped)
• 1/2 cup Bell Pepper (Diced (any color))
• 2 stalks Scallions (Chopped)
• 1 tsp Fresh Thyme (Leaves only)
• 1 Tbsp Chili Paste (Adjust to heat preference)
• 2 Tbsp Tomato Paste (For color and depth)
• 1/4 cup Water (for puree) (Helps blend ingredients)
• 1 tsp Complete Seasoning (All‑purpose spice blend)
• 1 tsp Mushroom Seasoning (Adds umami)
• 1 tsp Seasoned Salt (Adjust to taste)
• 1 tsp Chicken Bouillon Powder (Enhances broth flavor)
• 1/2 tsp Black Pepper (Freshly ground)
• 1/2 tsp Chili Powder (Optional for extra heat)
• 1 tsp Italian Seasoning (Herb blend (basil, oregano, etc.))
• 1 tsp Paprika (Smoked or sweet)
• 1 tsp Garlic Powder (For chicken seasoning)
• 1 tsp Onion Powder (For chicken seasoning)

Instructions

1. Season and Marinate the Chicken

   In a mixing bowl combine corn oil, complete seasoning, mushroom seasoning, seasoned salt, chicken bouillon, black pepper, chili powder, Italian seasoning, paprika, garlic powder, and onion powder. Mix well, then coat the skin‑less chicken thighs, massaging the mixture into the meat. Cover and refrigerate for 2–4 hours (or overnight for deeper flavor).

   Time: PT15M

2. Prepare the Flavorful Puree

   Add garlic, onion, bell pepper, scallions, thyme, chili paste, tomato paste and water to the blender. Blend until smooth, scraping down the sides as needed.

   Time: PT10M

3. Rinse the Basmati Rice

   Place the basmati rice in a fine mesh sieve and rinse under cold running water, stirring gently, until the water runs clear. Drain well.

   Time: PT5M

4. Assemble the One‑Pot Dish

   Preheat the oven to 375°F (190°C). In the 9x13‑inch baking dish, combine melted butter, chicken broth, the prepared puree, and a pinch of the seasoning blend. Stir to incorporate. Spread the rinsed rice evenly, ensuring it is fully submerged in the liquid. Place the marinated chicken thighs on top; they do not need to be completely covered.

   Time: PT5M

   Temperature: 375°F

5. First Baking Phase – Covered

   Cover the dish tightly with aluminum foil and bake for 1 hour.

   Time: PT1H

   Temperature: 375°F

6. Second Baking Phase – Higher Heat

   Remove the foil, increase oven temperature to 400°F (200°C) and bake uncovered for an additional 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.

   Time: PT30M

   Temperature: 400°F

7. Rest, Fluff, and Finish

   Remove the baking dish from the oven. Transfer the chicken pieces to a plate. Using a fork, gently scrape off any scum that has risen to the surface of the rice, discard, then fluff the rice. Return the chicken on top for presentation.

   Time: PT5M

8. Serve

   Plate the chicken thighs over a bed of fluffy rice and serve with steamed vegetables or a simple green salad.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g