Chicken with Rice and Vegetables

A perfect meal prepared in one pan. The dish starts on the stovetop and finishes in the oven, where the chicken thighs and rice with vegetables bake to perfection. Since its quick to prepare, its also suitable for lunch or a weekday dinner.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Meat, chicken, thighs

  • 1 spoon Oil, olive

  • 1 piece Onion, raw

  • 1 piece Bell pepper, red, fresh

  • 2 pod Garlic, fresh

  • 280 g Rice, white, long grain

  • 1 can Tomato, pieces - can

  • 450 ml Soup base, chicken, cube

  • pieces Salt, table

  • pieces Parsley, fresh

Steps

  1. Peel the onion and garlic, then finely chop them separately. Wash the bell pepper, clean it (remove the stem and seeds), and cut it into pieces or strips. Rinse the rice under running water and drain it.

  2. Preheat the oven to 180 degrees Celsius. Place a deeper pan on the stovetop, which can later be transferred to the oven, and heat the oil in it. Place the chicken thighs in the pan with the skin side down. Let them cook for 3-4 minutes until the skin turns golden brown, then flip them and cook the other side. Season the thighs with salt and ground pepper while cooking.

  3. Remove the seared thighs from the pan and keep them warm on a plate. Add the onion and bell pepper to the pan and sauté the vegetables for about 3 minutes, stirring occasionally, until the onion becomes translucent. Add the chopped garlic and quickly sauté everything to release the aroma.

  4. Add the rice, tomatoes, and broth to the pan. Use a spatula to scrape the bottom well to release any caramelized bits that formed during sautéing. Season with salt, ground pepper, and spices to taste. Let the dish simmer slowly.

  5. Add the seared thighs along with any juices that have accumulated while resting. Place the thighs directly on the rice, with the skin side facing up. Cover the pan with aluminum foil or a suitable lid, then transfer it to the preheated oven for about 40 minutes. During baking, the rice will soften, and the chicken will cook through. If the rice hasn't fully softened and the liquid has evaporated, add a bit more liquid (about 60 ml) after the baking time.

  6. Finally, remove the lid or foil and set the oven to the broil function. Let the dish bake for another 10 minutes so the chicken and rice brown nicely.

  7. Serve the dish directly in the pan it was prepared in. Optionally, sprinkle some chopped parsley or basil on top.

Nutrition Information (Per 100g)

  • Calories: 169 kcal
  • Fat: 6.29 g
    • Saturated Fat: 1.54 g
  • Carbohydrates: 18.01 g
    • Sugars: 0.54 g
  • Protein: 8.04 g
  • Fiber: 0.6 g

Advice

If you dont have broth, you can use plain water or dissolve one chicken bouillon cube in hot water.