Oven Baked Chicken Rice

Oven Baked Chicken Rice

When biriani is too spicy and common, this dish would be the perfect compromise between eastern spicy and western herb rice. With a mediterranean flavor, this dish reminds you of sunny lunches by the beach paired with cold beer. Rich in flavor, a side of salty seafood such as baby shrimp stirfry will complete the dish and leave you full.

Ingredients

• 2 cups of long grain basmati rice soaked for 20 minutes
• 6 skinless chicken thighs
• 1 onion chopped
• 8 cloves of of garlic minced
• 100g of mushrooms roughly chopped
• 100g of bell pepper diced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 2 teaspoons of paprika
• 2 teaspoons of salt
• 1/2 teaspoon of black pepper
• 4 tablespoons of olive oil
• 2 tablespoons of butter
• 2 cups of chicken stock
• 1 1/2 cups of hot water
• 2 tablespoons of chopped parsley

Method

1. Preheat the oven to 350f or 180c.
2. In a mixing bowl, mix 2 tablespoons of olive oil, thyme, oregano, paprika, 2 minced cloves of garlic, 1 teaspoon of salt, 1/4 teaspoon of black pepper. Add the chicken. Coat the chicken evenly and let it marinate for 15 minutes.
3. To a large baking dish, add the remaining olive oil, chopped onions, 4 cloves of minced garlic, 1 tablespoon of salt, 1/4 teaspoon of black pepper, 2 cups of chicken stock and 1 1/2 cups of water. Mix well.
4. Add the rice. Mix well.
5. Ensure that the rice is at the bottom and chicken on top.
6. Cover with foil. Bake for 40 minutes.
7. Uncover and bake for an additional 20 minutes.
8. Rest the dish for 5-10 minutes.
9. Heat the butter in a frying pan, sautee the remaining garlic until fragrant. Add mushrooms and bell pepper. Cook until soft. Add salt and pepper to taste. Add the mix to the rice and chicken.
10. Mix well and garnish with chopped parsley.