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Baked Chicken and Rice with Vegetables

baked chicken thighs sit on a bed of rice and vegetables

Course Main Course
Cuisine American
Keyword baked chicken casserole, chicken and rice, chicken and rice casserole, chicken dish
Prep Time 15 minutes
Cook Time 40 minutes
REsting time 5 minutes
Total Time 1 hour
Servings 4 people

Ingredients

Chicken rub

  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Casserole

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6-8 chicken thighs, bone-in, no skin
  • 2 1/4 cups chicken stock
  • 1/4 cup white wine
  • 1 tsp seasoned salt
  • 1 tsp dried thyme
  • 1 1/4 cups vegetables, sliced thin or diced
  • 1 1/2 cups rice - white, brown, basmati or jasmine
  • 1 3/4 cup chicken stock
  • 1/2 cup white wine
  • water, as needed

Instructions

  1. Preheat oven to 350 F.

  2. mix up all of the rub ingredients in a bowl or plastic bag, add chicken. Rub and move around to coat, and refrigerate at least 1 hour or up to 24 hours.

  3. In the skillet, heat the olive oil on medium, and add the onion, & garlic. Cook 2-3 minutes, then add the rest of your vegetables. Cook slightly to get some carmelization.

  4. Add the rice and stir well so it's slightly coated with oil. Toast for a couple minutes, then add in the chicken stock and wine; stir in the spices.

  5. Place the chicken on top of the rice mix. Pour any remaining marinade over the chicken.

  6. Cover tightly with foil. Place in the oven and back for 30 minutes.

  7. Remove the foil, and bake another 20 minutes. If the rice looks at all dry or there is not much liquid, add enough water to soak the rice again.

  8. Remove and let rest for 5 minutes before serving. Serve in the casserole, or remove the chicken, and fluff the rice with a fork and serve separately.