Grandma’s Oven-Baked Rice and Chicken
1 h
|
intermediate
|
Mediterranean diet
Recipe by Eunice
Introduction
Think cozy arroz con pollo baked in the oven, seasoned like I mean it with paprika, garlic, and bouillon, with chicken thighs perched on top so their drippings baste the rice till it is fluffy and rich.
Perfect for weeknights or Sunday dinner, you get crispy skin, deeply flavored rice, and a set-it-and-forget-it cook that lets you pour a drink instead of babysitting a pot.
Ingredients (6 servings)
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Ingredients for the Chicken:
- 6 bone-in, skin-on chicken thighs bone-in, skin-on chicken thighs 1.71 lb
- 1 Tbsp olive oil olive oil
- 1 tsp sweet paprika sweet paprika 0.08 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- ½ tsp onion powder onion powder 0.04 oz
- 1 tsp chicken bouillon powder chicken bouillon powder 0.17 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Rice:
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- 1 small onion, finely chopped onion 1 ct small
- 4 cloves garlic, minced garlic 0.36 head
- 1½ cups raw long-grain white rice, rinsed, drained raw long-grain white rice 8.33 oz
- 2 cups chicken broth, hot chicken broth 16 fl oz
- 1 tsp chicken bouillon powder chicken bouillon powder 0.17 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp dried thyme dried thyme 0.01 oz
- 2 Tbsp fresh cilantro leaves, chopped fresh cilantro leaves 0.13 oz
How to Make Grandma’s Oven-Baked Rice and Chicken
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Prep and season the chicken
Pat the chicken thighs dry like you mean it so the seasoning sticks and the skin can crisp.
Toss with olive oil, paprika, garlic powder, onion powder, chicken bouillon powder, salt, and black pepper until every nook is coated.
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Preheat and set up
Heat the oven to 400 F and place a rack in the center with the broiler ready for later.
Warm the chicken broth in a small pot until steaming hot because cold liquid slows the rice and makes it uneven.
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Sear the chicken for flavor and fat
Heat a large oven-safe skillet or Dutch oven over medium-high until hot, then lay the thighs skin-side down and sear 5 to 6 minutes until deeply golden and some fat renders.
Transfer chicken to a plate skin-side up, leaving the rendered fat in the pan to work its magic on the rice.
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Sauté aromatics
Lower heat to medium, add the butter to the pan, and sauté the chopped onion with a pinch of salt for 2 to 3 minutes until translucent.
Stir in the minced garlic for 30 seconds until fragrant because burnt garlic is a mood killer.
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Toast rice and season
Add the rinsed, drained long-grain rice and cook 1 to 2 minutes, stirring, until the grains look slightly glossy.
Stir in chicken bouillon powder, salt, black pepper, and dried thyme so the seasoning blooms on the rice, not just the liquid.
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Add hot broth and assemble
Pour in the hot chicken broth and bring to a lively simmer while stirring to release any tasty browned bits from the pan.
Nestle the chicken thighs on top skin-side up so the rice stays fluffy and the skin stays above the liquid.
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Bake to tender and fluffy
Cover tightly with a lid or foil and bake 25 minutes so the rice hydrates evenly.
Uncover and bake another 10 to 12 minutes until the rice is tender and most liquid is absorbed.
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Broil for that golden finish
Switch to broil and cook 2 to 3 minutes to make the skin glassy and golden, keeping the pan 6 inches from the element and your eyes on it.
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Rest, finish, and serve
Let the pan rest 10 minutes so steam finishes the rice without turning it mushy.
Fluff the rice gently, fold in chopped cilantro, and serve before anyone hovers too close to your stove.
Substitutions
- Replace chicken thighs with drumsticks
- Drumsticks cook in the same window and still baste the rice with rich juices, giving you a similar meaty punch and juicy texture while keeping the crispy skin situation strong.
- Replace long-grain white rice with basmati
- Basmati stays distinct and fluffy with a slightly nutty aroma that plays nicely with paprika and thyme, and it will soak up the chicken drippings like a pro.
- Replace cilantro with scallions
- Thinly sliced scallions stirred in at the end add a fresh, oniony snap without wilting into the rice, keeping the finish bright and clean.
Tips
- Use screaming-hot broth
- Hot liquid kick-starts gelatinized starches so the rice cooks evenly and avoids a gummy top layer.
- Tight cover equals even rice
- Foil crimped hard or a well-fitting lid traps steam that cooks the top layer at the same rate as the bottom.
- Control salt when using bouillon
- Bouillon brings salt and umami, so taste the hot broth before it hits the pan and adjust salt a pinch at a time to avoid overdoing it.
- Sear for rendered fat, not just color
- That schmaltz coats the rice grains so they toast and separate, which is how you get fluffy, not clumpy.
- Resting time is non-negotiable
- The last 10 minutes off-heat lets any shallow pockets of moisture redistribute so every spoonful is tender.
- Pan choice matters
- A 12-inch skillet or a 5 to 6 quart Dutch oven gives the rice a shallow bed, which promotes even cooking and crispy skin that stays above the liquid.
- Thermometer for the win
- Pull the chicken when the thickest part hits 175 F for thighs, which is where the collagen melts and the meat stays silky.
Nutrition Facts *
| Energy | 385 | kcal |
|---|---|---|
| Protein | 30 | g |
| Total Fat | 22 | g |
| Carbohydrates | 15 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My rice is still a little firm when the timer goes off. Now what?
- Sprinkle 2 to 4 tablespoons of very hot water over the rice, cover tightly, and let it rest 10 minutes; the trapped steam will finish the job without washing out flavor.
- The rice turned out mushy. What went wrong?
- Too much liquid or a loose cover is usually the culprit; next time measure the broth precisely, keep the chicken skin above the liquid line, and make sure the lid or foil is sealed tight for the first bake.
- The chicken skin is not crisp enough.
- Pat the chicken dry before seasoning, keep the skin out of the liquid, and broil 2 to 3 minutes at the end with the pan close to the element while watching like a hawk.
- Can I use boneless, skinless thighs?
- Yes, but skip the sear and reduce covered bake time to about 18 to 20 minutes, then uncover 8 to 10; you will lose the crispy skin and some basting juices, so add 1 tablespoon olive oil to the rice for richness.
- Can I add vegetables without wrecking the rice?
- Yes, stir in small diced carrots or peas in the last 10 minutes of uncovered baking so they cook through without throwing off the liquid balance.
- How do I prevent bland rice?
- Toast the rice in butter until glossy, season the grains directly with bouillon, salt, pepper, and thyme before adding liquid, and deglaze the pan so every browned bit dissolves into the broth.
Serving Suggestions
Serve this with a lemony cucumber salad or garlicky yogurt on the side so the rich, savory rice has a fresh counterpoint and the chicken pops even more.
If you are feeling extra, slip a few sliced green olives or a handful of toasted almonds into the rice after fluffing for briny snap or nutty crunch that makes people think you have a secret Nonna on speed dial.
More pairings:
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