CentMenu / Dinner · Lunch
Oven chicken rice bake
Chicken and rice bake together in broth with carrots and peas.
No gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) boneless chicken thighs
- 11.29 oz (320 g) long-grain rice
- 10.58 oz (300 g) frozen peas
- 2 carrots
- 1 onion
- 1¾ tbsp (25 ml) sunflower oil
- 1 chicken stock cube
- 1¾ tsp (4 g) sweet paprika
- ½ tsp (3 g) salt
Let’s cook
Heat the oven to 400 °F (200 °C); dice 1 onion and 2 carrots, then spread in a deep baking dish with 11.29 oz (320 g) long-grain rice and 10.58 oz (300 g) frozen peas.
Remove any bones from 1.32 lb (600 g) boneless chicken thighs; rub with 1¾ tbsp (25 ml) sunflower oil, 1¾ tsp (4 g) sweet paprika and ½ tsp (3 g) salt and arrange over the rice.
Dissolve 1 chicken stock cube in hot water equal to twice the dry rice volume; pour around the chicken, cover the dish tightly and bake for 35 minutes.
Uncover and bake for 10 minutes more, until the rice is tender and the chicken reaches 165 °F (74 °C); rest for 5 minutes before serving.