Delicious Baked Rice with Vegetables and Chicken
Baked Rice with Vegetables and Chicken is a nourishing and flavorful dish that’s simple enough for a weeknight yet impressive enough for company.
Ingredients
Scale
- 4chicken legs (drumsticks and thighs separated)
- 1large onion, coarsely chopped
- 1large bell pepper, sliced into strips
- 2garlic cloves, minced
- 2carrots, grated
- ½ tspground cumin
- ½ tspsweet or smoked paprika
- 1pinch curry powder
- 1bay leaf
- 250glong-grain or basmati rice
- 600ml chicken broth
- 3 tbspfresh parsley, chopped
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 190°C (375°F) with fan circulation. While the oven heats up, get your large oven-safe pot or Dutch oven ready.
- In the pot, add a drizzle of olive oil and set the heat to medium-high. Season the chicken pieces generously with salt and pepper before placing them into the pot skin-side down.
- Using the same pot, add a touch more olive oil if necessary after removing the chicken. Add in your coarsely chopped onion, minced garlic, grated carrots, and sliced bell pepper. Cook for about 5 minutes.
- Next, stir the rice into the pot with the sautéed vegetables. Add the cumin, smoked paprika, curry powder, bay leaf, and a sprinkle of salt and pepper.
- Pour in the chicken broth and give it a good stir to combine all ingredients thoroughly. You’ll want to bring the mixture to a boil for a couple of minutes.
- Finally, return the browned chicken pieces on top of the rice and vegetable mix. Cover the pot with a lid or aluminum foil to ensure even cooking and moisture retention.
- Once cooked, remove the pot from the oven and uncover it. Sprinkle freshly chopped parsley over the top for a pop of color and added freshness.
Notes
For a richer flavor, consider marinating the chicken beforehand with the spices for at least an hour.
Nutrition
- Calories: 450 per serving
- Protein: 28 g