OVEN BAKED CHICKEN & RICE
Buttery, garlicky, tender and made entirely in the oven! Dish is flavored well without the gravy, but I highly recommend the super quiclk, easy and flavorful gravy to take it over the top.
6 boneless, skinless chicken thigh fillets or 3 LARGE breasts, halved
1 LARGE Vidalia onion, chopped
2-3 cloves garlic, minced
1 cup FINELY chopped carrots
2 cups frozen corn
3 tablespoons butter, cut into pieces
1 1/2 cups uncooked white rice (see notes)
1 1/2 cups HOT homemade chicken stock
1 1/4 cups HOT water
- Preheat oven to 350°.
- Scatter onions, carrot pieces and garlic in a LARGE 10×15 inch baking dish placing butter in the center.
- Bake for 15 minutes, stirring mid way to coat well with the melted butter.
- Meanwhile, mix together the Chicken Rub.
CHICKEN RUB (see notes)
1 teaspoon SMOKED paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
FRESH ground sea salt and black pepper
GARNISH
Fresh thyme leaves or finely chopped parsley, if desired
- Sprinkle on both sides of the chicken with the rub, coating well.
- Remove baking dish from the oven.
- Add rice and corn thoroughly mixing with the onion carrot mixture.
- Whisk together the chicken stock and water.
- Pour stock mixture evenly over rice, stirring together.
- Cover with foil and bake 25 minutes more.
- Remove foil and place seasoned chicken pieces on rice. Replace foil and bake another 20 minutes.
- Remove foil, brush chicken with melted butter.
- Return to oven uncovered and bake for another 20-25 minutes more or until ALL excess liquid is absorbed. Stand for 5 minutes.
- Remove chicken and fluff up rice.
- Garnish with parsley or thyme.
- Serve and enjoy!
GRAVY
2 teaspoons chicken bouillon or 2 “cubes”
2 1/4 cups boiling water
4 tablespoons unsalted butter
4 tablespoons WONDRA flour
1/2 teaspoon onion powder
FRESH ground sea salt and black pepper
- Whisk in powder or crumble cubes into boiling water, mixing to dissolve.
- Melt butter in a saucepan over medium heat. Whisk in flour, onion powder, salt and pepper.
- While constantly stirring, slowly pour in half the liquid until well blended.
- Add remaining liquid and whisk constantly 2-3 minutes – it will thicken quickly.
- Adjust seasonings if needed.
NOTES:
- The Chicken Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix…
- Chicken breast tenders are also a great substitute. This recipe is VERY forgiving!
- Rice – Any normal white rice works great here. Long grain white rice will yield the fluffiest rice. Short and medium grain will work fine too but by its very nature, is a bit stickier. Basmati and jasmine are terrific too. If using brown rice add an extra 1/2 cup hot water and bake covered for 1 hour before adding the chicken. DO NOT USE MINUTE RICE or RISOTTO!!!
- The BIGGEST secret tip is the baking of the onion with garlic with the butter before adding the rice, liquids and chicken! You can short cut this step, but it adds a great flavor base!