Baked Chicken Rice
This Baked Chicken Rice recipe is a quick, family-friendly meal that combines juicy chicken legs with perfectly cooked rice in a flavorful broth.
Ingredients
Main Ingredients
- 4 pieces chicken legs Juicy and flavorful, skinless breasts or thighs can be used as substitutes.
- 2 cups rice Long grain rice is recommended; brown rice can be used but will require longer cooking time.
- 4 cups chicken broth Using broth enhances flavor; vegetable broth can be used for a vegetarian option.
- 2 tablespoons olive oil Helps to brown the chicken.
- 1 teaspoon garlic powder Can substitute with fresh minced garlic.
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste Salt and pepper Use as desired for seasoning.
- optional Fresh parsley for garnish Adds color and freshness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large baking dish, place the chicken legs and drizzle them with olive oil, tossing to coat evenly.
- Sprinkle the chicken with garlic powder, onion powder, paprika, salt, and pepper, seasoning under the skin if possible.
- In a separate pot, cook the rice according to package instructions, substituting chicken broth for water.
Baking
- Once the rice is cooked, spread it evenly in the baking dish with the seasoned chicken.
- Pour any remaining chicken broth over the rice.
- Cover the dish with foil and bake for 35-40 minutes, until the chicken is cooked through and the rice is fluffy.
- Remove the foil in the last 10 minutes to crisp the chicken skin, if desired.
Serving
- Remove from the oven and let the dish rest for a few minutes.
- Garnish with fresh parsley if desired before serving.
Notes
Store leftovers in the fridge for up to 3 days in an airtight container. Freeze for up to 2 months, thaw overnight before reheating. Serve with chilled white wine or lemonade.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 48gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 1g
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