Oven Baked Chicken and Rice | One Pot Chicken And Rice #onepotdinner #bakedchicken

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Using water with bouillon cubes can reduce sodium and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is often cheaper than brown rice.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are typically less expensive than thighs.

Season the chicken thighs with onion powder, garlic powder, Adobo seasoning, chicken bouillon, Italian seasoning, ground black pepper, and paprika, making sure to get underneath the skin.

Heat olive oil in a cast iron skillet until hot.

Place the chicken thighs skin side down in the skillet to achieve a golden brown color, cooking until golden brown before flipping them over.

Remove the chicken from the skillet and set aside.

In the same skillet, add 2 tablespoons of unsalted butter and a bit more olive oil.

Add chopped bell peppers, celery, and roma tomatoes to the skillet, cooking until they are nice and translucent and soft.

Add mushrooms (optional) to the skillet and cook until soft.

Add minced garlic to the skillet and cook for about 15 seconds.

Add the remaining seasoning to the skillet and stir to combine.

Add jasmine rice to the skillet and stir-fry for about a minute.

Pour in the chicken broth and stir to combine.

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

Transfer the skillet to a preheated oven at 350°F (175°C) and bake uncovered for 40 minutes.

Remove from the oven and check that the rice is cooked and has absorbed the juices from the chicken.

Cooking Techniques

Equipment Needed

Spice Level: