One Pot Chicken and Rice |Oven Baked Chicken and Rice

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.

Season chicken thighs with chinese five spice, garlic powder, bouillon cubes, smoked paprika, onion powder, black pepper, oregano, and salt; massage the seasoning into the chicken and let marinate for at least 1 hour.

Heat coconut oil in a pan over medium heat until hot.

Add marinated chicken to the pan and cook for about 3-4 minutes on one side, then flip and cook for another 3 minutes until browned.

Transfer browned chicken to a bowl, leaving residual oil in the pan.

Fry minced garlic and ginger in the residual oil for about 2-3 minutes.

Add chopped onion to the pan and fry for about 3-4 minutes until translucent.

Stir in tomato paste and fry for about 6 minutes, or until it loses its sourness.

Add chopped bell peppers to the pan and fry for 10 minutes.

Add chopped scotch bonnet peppers, dry basil, thyme, and bouillon cubes; mix thoroughly.

Add thoroughly washed rice to the pan and fry for about 2 minutes, ensuring the rice is well mixed with the other ingredients.

Pour in concentrated chicken broth and arrange the chicken on top of the rice.

Pour chicken juices over the chicken to prevent dryness and enhance flavor.

Cover the pan and transfer it to a preheated oven; bake for 40 minutes at 280 degrees Celsius, or cook on the stovetop for 30 minutes on medium heat.

After baking, remove from the oven and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary