For a satisfying family meal that won't leave you with a sink full of dishes, this one-pan chicken and rice bake offers an ideal solution. The recipe requires just a few minutes of hands-on work before the oven takes over.
Ingredients needed:
6 chicken drumsticks or thighs
2 cups basmati or Persian rice
1 chopped onion; 1 carrot, diced small; 1 red bell pepper, diced; half a cup frozen peas
3 cloves garlic, crushed
3 tablespoons olive oil
1½ teaspoons sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon cumin
Salt and black pepper to taste
3½ cups boiling water or chicken stock
fresh parsley for garnish.
Preparation instructions:
1. Preheat your oven to 200°C (approximately 400°F).
2. In a baking dish, combine the rice with the onion, carrot, bell pepper, peas, and garlic.
3. Add two tablespoons of olive oil along with the turmeric, cumin, and appropriate amounts of salt and pepper, mixing everything thoroughly.
4. Pour the boiling water or stock over the rice mixture and stir once more.
5. Season the chicken pieces with salt, pepper, and paprika, then brush them with the remaining tablespoon of olive oil.
6. Arrange the chicken on top of the rice mixture.
7. Cover the dish tightly with parchment paper, then add a layer of aluminum foil over that.
8. Bake for approximately 45 minutes.
9. Remove both coverings and continue baking for an additional 20 to 25 minutes, until the chicken develops a golden-brown color and the rice becomes tender and has absorbed the liquid.
10. Let the dish rest for about 5 minutes after removing it from the oven, then sprinkle with chopped fresh parsley before serving.
