oven-baked chicken rice recipe

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Bone-in chicken pieces can be more economical.

peas

🥗Healthier: green beans

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are often less expensive and convenient.

Preheat the oven to 375°F (190°C).

Heat olive oil in a large oven-safe skillet over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced bell pepper, carrots, and peas; cook for another 3-4 minutes.

Season the vegetables with paprika, salt, black pepper, and thyme; stir to combine.

Add rice to the skillet and stir until coated with the oil and spices.

Pour in chicken broth and bring to a simmer.

Nestle chicken thighs on top of the rice mixture, skin-side up.

Add bay leaves and cover the skillet with a lid or aluminum foil.

Transfer the skillet to the preheated oven and bake for 35-40 minutes.

Check the rice for doneness; if necessary, add a bit more broth and bake uncovered for an additional 10 minutes.

Remove from the oven and let it rest for 5 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary