This Baked Chicken and Rice is stacked with a stunning Tomato and Basil flavor. It makes the ideal supper since it’s completely made in one dish!
Cushy rice, succulent chicken, firm skin, it’s all going on. We’ll get to the rice bit very soon, however first of all we should talk chicken.
For this formula you’ll need to utilize bone in skin on chicken thighs. Thighs will cook at a similar rate the rice accomplishes so work entirely here. They’re likewise fattier (so more flavorsome) and regularly come out more delicate than bosom does. The bone in will guarantee the chicken cooks decent and uniformly through the middle, while the skin. All things considered, who doesn’t cherish fresh skin?!?!
- 6 bone in skin on Chicken Thighs (see notes)
- 2 tsp Paprika
- 1 tsp EACH: Dried Parsley, Garlic Powder, Salt
- 1/2 tsp Onion Powder, Dried Basil
- 1/4 tsp Black Pepper
Tomato Basil Rice
- 1 1/2 cups Uncooked Long Grain Rice
- 1 1/2 cups / 375ml Hot Chicken Stock
- 1 1/2 cups / 375ml Hot Water
- 1 cup / 125g Sun Dried Tomatoes, finely diced (oil drained away)
- 1/4 cup / 65g Tomato Paste (Tomato Puree in UK)
- 1 small bunch of Fresh Basil, finely diced
- 1 medium White Onion, finely diced
- 1 1/2 tsp Dried Basil
- 1/2 tsp Salt (can adjust to preference)
- Oil Spray, as needed
- Rocket/Arugula or Watercress
- Shaved Parmesan
- Balsamic Glaze
- Add diced onion to a baking dish and spray with oil. Pop in the oven at 180C/350F for 10mins, or until it just begins to soften/pick up colour.
- Meanwhile, in a small pot combine 2 tsp paprika, 1 tsp garlic powder, dried parsley & salt, 1/2 tsp onion powder & dried basil and 1/4 tsp black pepper. Coat the chicken skin-side-up with around 2/3 of the spice mix, lightly rub, then flip over the chicken and rub in the rest of the seasoning. Place to one side.
- When the onion is cooked, pour chicken stock & water into the baking dish. Add tomato paste, sun dried tomatoes, dried basil and salt. Use a whisk to blend the tomato paste, then add rice and give it all a final stir.
- Place chicken in the dish skin-side-up and coat in a little oil spray. Don’t worry if the liquid covers some of the skin, it’ll soon reduce in the oven. Pop the whole thing in the oven for 50mins, or until the chicken skin is crispy and beginning to char, with the liquid reduced right down and the rice around the edges cooked.
- Once out the oven just lift the chicken thighs and use a fork to mix up the rice underneath (some grains will still look a little raw). Allow everything to rest for around 10mins. This is important to allow the rice to finish cooking and reduce the final bit of liquid. Remove chicken then sprinkle fresh basil over the rice. Use a fork to combine the basil and fluff up the rice.
- Serve chicken thighs with rice and a side salad of leafy green, shaved parmesan and balsamic glaze!
- Rice – I find long grain rice comes out the fluffiest, but most white rices work well. I’ve tested with Basmati which works really well, but I imagine Jasmine would work well too.
- Dish Size – I find 8×12″ works perfectly because most of the rice is covered and the liquid rises to the perfect level on the chicken. This means the rice doesn’t dry out and the chicken stays moist. If you’re dish is bigger consider cooking the 1st 20-30mins with foil on, just to ensure the rice doesn’t dry out (more rice will be exposed).
- Oil/Chicken Skin – I love keeping the skin on the chicken (there’s nothing better than crispy chicken skin IMO). It does release a good bit of fat, which adds a good bit of flavour to the rice. However because of this it’s essential to not coat the chicken in oil (only a light oil spray before going in) and the same with the onion. If you pour in regular oil you run the risk of the rice coming out greasy. Also just make sure you drain away the oil of the sun dried tomato for the same reason.
- Cooking Time – You’ll find that when everything comes out the oven some of the rice underneath the chicken will still not be cooked. After mixing/resting it should be al dente and once you’ve fluffed up the rice it comes out perfectly cooked. You’ll find the rice around the edge of the dish cooks quicker than in the centre.
- Serving – This will feed 6 with a side salad. I highly recommend balsamic glaze and parmesan, both of which perfect the tomato and basil perfectly!
- Leftovers – Allow to cool then tightly cover in the fridge (should be good for a couple of days, longer at your discretion). Reheat chicken in the oven at the same temp until piping hot through the centre. Microwave rice.
- Calories – based on 1/6 of the whole recipe with no side salad.