EASY One Pot Chicken and Rice |Oven Baked Chicken and Rice Recipe

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor and moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more affordable.

Clean the chicken thighs with lime and vinegar.

Prepare the spinach and other vegetables (green and red bell peppers, onion).

Emphasize that the rice is uncooked jasmine rice.

Prepare coconut rice with creole seasoning, minced garlic, and ground black pepper for seasoning the rice.

Drizzle about 2 tablespoons of oil on the chicken and mix the seasoning together with a fork.

Pour the seasoning mixture over the chicken and massage it in thoroughly.

Optionally, marinate the chicken in the fridge for 30 minutes or overnight, but proceed to cook immediately.

Heat a cast iron skillet on the stove and drizzle about 3-4 tablespoons of oil.

Place the chicken thighs skin-side down in the skillet and sear until golden brown, about 1 minute per side.

Remove the chicken and set aside after both sides are browned.

In the same skillet, add the green and red bell peppers and onions, cooking for about 2-3 minutes until soft and translucent.

Add spinach to the skillet and then minced garlic, cooking until fragrant and golden brown.

Rinse the uncooked jasmine rice and add it to the skillet without water, frying for 2-3 minutes while stirring.

Season the rice with creole seasoning and ground black pepper, then toss to combine.

Add coconut milk and homemade chicken broth to the skillet, mixing well.

Place the chicken on top of the rice mixture in the skillet.

Cover the skillet and place it in the oven at 375°F for 40 minutes.

Once done, remove from the oven and serve.

Cooking Techniques

Equipment Needed

Spice Level: