Chicken Thighs with Rice in the Oven

A delicious lunch that will delight the whole family, both in appearance and taste. The crispy baked skin hides tender and juicy meat, and the addition of rice ensures the combination is perfect.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, chicken, thighs

  • pieces Carrot, fresh

  • pieces Spices, pepper, black

  • pieces Salt, table

  • 1 piece Spices, bay (leaves)

  • 2 spoons Oil, plant, sunflower

  • 2 piece Carrot, fresh

  • 2 pod Garlic, fresh

  • 2 piece Onion, raw

  • 2 spoons Tomato sauce, without salt

  • 1 spoon Salt, table

  • 400 g Rice, white, long grain

Steps

  1. Place the chicken thighs, soup vegetables, a few peppercorns, a bay leaf, and a teaspoon of salt in a pot and pour in about 1.5 liters of water. Cook on low heat for 40 minutes.

  2. Strain the broth and carefully transfer the thighs to a baking dish.

  3. In a small pan, sauté the rice in oil until it becomes translucent. Add grated (or finely chopped) carrots, onion, and garlic. Mix everything together and sauté briefly, then transfer to the baking dish and spread evenly. Place the chicken thighs on top of the rice.

  4. In a liter of the strained broth in which the thighs were cooked, mix in tomato puree and a large tablespoon of spice mix. Slowly pour the mixture over the meat and rice. Place the baking dish in the oven and bake for 25 to 30 minutes at 180 degrees Celsius.

Nutrition Information (Per 100g)

  • Calories: 216.99 kcal
  • Fat: 7.52 g
    • Saturated Fat: 1.74 g
  • Carbohydrates: 25.6 g
    • Sugars: 0.94 g
  • Protein: 9.11 g
  • Fiber: 0.58 g

Advice

Since not all rice is the same, observe how much liquid it absorbs and add more during baking if needed. If you have homemade chicken, you can add more water when cooking the meat and have broth for the meal. Instead of a spice mix, you can use a bouillon cube.