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Baked Chicken and Herbed Rice Recipe

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4.3 from 14 reviews

  • Author: Eliza
  • Total Time: 1 hour 14 minutes
  • Yield: 8 servings

Description

This comforting baked chicken rice recipe combines tender chicken drumsticks with flavorful rice cooked in chicken stock. The chicken is first boiled, then seasoned and baked over buttered rice for a delicious one-dish meal that's perfect for family dinners. Aromatic sautéed onions and garlic add depth, while paprika, oregano, and parsley provide a fresh, savory finish.

Ingredients

Chicken and Stock

  • 10 chicken drumsticks
  • 1.5 tsp salt
  • 1 tsp whole peppercorns
  • 8 cups water

Rice and Aromatics

  • 4 cups white rice (about 900 grams)
  • 1 medium onion, finely chopped
  • 5 garlic cloves, minced
  • 5 tbsp unsalted butter, divided
  • 1 tbsp dried oregano
  • 1 tbsp paprika

Garnish and Optional

  • 1 tbsp fresh parsley, chopped
  • 1 lemon (optional, for serving)

Instructions

  1. Prepare the Chicken: Ensure the chicken drumsticks are fully thawed before starting. Place them in a medium pot with 8 cups of water, salt, and whole peppercorns. Bring to a boil, then reduce heat to medium and cover. Simmer for 15-20 minutes until chicken is cooked through. Turn off heat and set aside.
  2. Sauté Aromatics: In a skillet, melt 4 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic. Sauté, stirring frequently, until the onion becomes translucent and fragrant, taking care to prevent sticking or browning.
  3. Prepare the Rice: Add the white rice to the skillet with the sautéed onions and garlic. Stir occasionally so each grain is coated with butter, becoming shiny without turning brown. Once well mixed, transfer the rice mixture evenly into a baking dish.
  4. Preheat the Oven: Set your oven to 350°F (180°C) to prepare for baking.
  5. Season the Chicken: Remove the chicken from the pot and pat dry if needed. Season the drumsticks evenly with paprika, oregano, and a little additional salt. Optionally, fry the chicken drumsticks in a little butter for about one minute to achieve a crispy skin, then place them on top of the rice in the baking dish.
  6. Add Liquid: Using a ladle, skim the chicken stock from the pot and measure out exactly 8 cups. Pour this over the rice and chicken in the dish. If there is not enough stock, top up with water to maintain a 1:2 rice-to-liquid ratio. Check the salt level at this point to ensure correct seasoning.
  7. Butter the Chicken: Dot the remaining butter over the chicken drumsticks to lightly coat them.
  8. Bake: Place the baking dish in the preheated oven. Bake until all the liquid evaporates and the rice is cooked through, about 30-40 minutes depending on your oven.
  9. Broil for Finish: Once the liquid has evaporated, switch your oven to broil and broil for a few minutes to brown the chicken skin further if desired. Then turn off the oven and allow the dish to cool slightly.
  10. Serve: Fluff the rice gently with a fork. Garnish with freshly chopped parsley and serve with a side salad and optional lemon wedges. Enjoy your flavorful baked chicken rice!

Notes

  • Optional frying of the chicken before baking adds a crispy skin texture but can be skipped for a simpler recipe.
  • Ensure the chicken stock is well skimmed of impurities for a clear broth flavor.
  • Adjust salt carefully as it is difficult to season once baking is complete.
  • If preferred, add more garlic for a stronger flavor.
  • This dish pairs well with a crisp green salad or steamed vegetables.
  • Prep Time: 20 minutes
  • Cook Time: 54 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/baked-chicken-and-herbed-rice-recipe/