Easy Oven Baked Chicken and Rice

Easy Oven Baked Chicken and Rice

Oven Baked Chicken and Rice is a rice dish with chicken, mushrooms, butter and garlic, which is baked with ease and fun, this is a dinner dish that will be the winner.

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Chicken thigh is one part that is very appetizing, very easy to make, soft and tender, all made in the oven, if you need a simple, delicious and enjoyable dish, try Oven Baked Chicken and Rice, this is a delicious and perfect dish.

Dinner is no better than the magic of this dish, a recipe for grilled chicken and oven rice filled with onions, garlic plus, I give you the choice to add garlic butter mushrooms, which are delicious and fun.

Usually, a chicken pan and rice recipe start on the stove first to burn the chicken, then remove the fat. It's easy to make it very crispy, or if you want to fry the onions and garlic first, of course it's okay.

Ingredients

• For Chicken
• 1 tsp mild sweet paprika
• 1 tsp each garlic powder and onion powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/4 tsp Cracked black pepper, to taste
• 6 skinless chicken thighs, bone in or out
• 2 tbsp olive oil
• 1 heaping tbsp light brown sugar, (OPTIONAL. FOR KETO use a brown sugar substitute)
• 1 tsp dried oregano (or dried parsley)
• For Rice
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp oil
• 1 tsp salt
• 1/4 tsp cracked black pepper
• 4 cups hot chicken broth (or stock)
• 2 cups of long grain white rice
• For Mushrooms (OPTIONAL)
• 2 tbsp butter
• 2 cloves garlic, minced
• 14 ounces (400g) button mushrooms, quartered
• 1/4 cup chives (or green onions), divided
• Salt and pepper, to taste
• 2 tbsp fresh chopped parsley, to garnish

Instructions

1. Preheat the oven to 350 degrees F.
2. Boil chicken broth.
3. Use a shallow bowl, mix olive oil, oregano, sugar, paprika, garlic powder, thyme, salt and pepper.
4. Add to chicken then coat evenly with seasonings.
5. Let the spices soak into the meat, soak overnight.
6. Next, use a large baking pan, spray with nonstick cooking oil.
7. Add the garlic, oil, pepper, salt and boiled stock to the dish.
8. Set the thighs on a plate over rice, cover with foil and bake for 30 minutes.
9. Lift the chicken legs, mix the rice, then arrange the chicken back on top of the rice, cover and let rest for 10 minutes.
10. Heat butter in a (pan) skillet over medium-high heat.
11. Saute garlic until fragrant, add mushrooms, cook until soft.
12. Stir 2 tablespoons of leeks and season with salt and pepper.

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