Best Ever Oven Baked Chicken and Rice

Oven Baked Chicken and Rice is a rice dish with chicken, mushrooms, butter and garlic, which is prepared easily and with pleasure, the dish will become a winner.

Chicken leg is a very tasty part, very easy to prepare, soft and tender, everything is cooked, if you need a simple, tasty and funny dish, try chicken and rice in the oven, this dish is delicious and perfect.

Dinner is no better than the magic of this dish, a recipe for fried chicken and baked rice stuffed with onions, excess garlic, I give you the opportunity to add mushrooms to the oil that are delicious and fun.

Oven Baked Chicken and Rice

Typically, a pan with chicken and rice is started on the stove to burn the chicken first and then remove the fat. It is easy to make it very fresh, or if you want to fry onions and garlic first, that's for sure.

Honestly, this dish is a favorite dish that my family, serve this dish on the table for your family, waiting until they have completed and it will make your dishes are likely. I do not lie

Usually, the first pan of chicken from the oven to burn and remove chicken fat to make it very fresh; This recipe is very popular, such as chicken and rice Spain. I use chicken thigh without skin and then ngagoskeun taste incredible, you can use the additional flavorings such as dried basil, oregano, rosemary, garlic powder and a variety of your own.

I will share some tips on how to cook the perfect chicken and rice in the oven. Make sure the parts fried chicken at the same time with rice, chicken and so perfect for this recipe.

Ingredients
For Chicken

• 1 tsp mild sweet paprika
• 1 tsp each garlic powder and onion powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/4 tsp Cracked black pepper, to taste
• 6 skinless chicken thighs, bone in or out
• 2 tbsp olive oil
• 1 heaping tbsp light brown sugar
• 1 tsp dried oregano (or dried parsley)

For Rice

• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp oil
• 1 tsp salt
• 1/4 tsp cracked black pepper
• 4 cups hot chicken broth (or stock)
• 2 cups of long grain white rice

For Mushrooms (OPTIONAL)

• 2 tbsp butter
• 2 cloves garlic, minced
• 14 ounces (400g) button mushrooms, quartered
• 1/4 cup chives (or green onions), divided
• Salt and pepper, to taste
• 2 tbsp fresh chopped parsley, to garnish

Instructions

• Preheat the oven to 350 degrees F.
• Add chicken stock.
• Take a shallow bowl, mix oregano, olive oil, paprika, sugar, garlic powder, thyme, pepper and salt.
• Add chicken then coat evenly with seasonings.
• Let the seasoning recipe into the meat, soak overnight.
• Next, use a large baking pan, spray with nonstick oil.
• Add the garlic, pepper, oil, salt and boiled stock to the dish.
• Put chicken thighs on a rice plate, cover with aluminum foil, bake for 30 minutes.
• Lift the chicken thighs, mix the rice, then arrange the chicken again on top of the rice, cover and let stand for 10 minutes.
• Heat the butter in a skillet using medium-high heat.
• Saute the garlic until fragrant, add the cooked mushrooms until soft.
• Add the leeks and seasoning with salt and pepper.

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