Baked Chicken And Rice

 

"Easy and delicious"
- Me, a man out of ideas

Ingredients:

4 Bone in, skin on chicken thighs

1 cup long grain rice

1 1/2 cup chicken stock

1 red onion, diced

4 cloves garlic, minced

Spice rub:

1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried oregano
Salt
Pepper

Method:

1. Preheat oven to 425 with racks positioned with enough room to fit your dutch oven with lid on.
2. Pat chicken thighs dry, and season well on all sides and under skin with spice rub.
3. Heat 1 tbsp oil in a dutch oven over medium to medium-high heat until just starting to smoke.
4. Cook chicken skin side down without moving for 5-7 minutes until skin starts to crisp and turn golden.
5. Flip thighs skin side up and cook another 5 minutes.
6. Remove chicken from dutch oven, reduce heat to medium-low, and saute onion and garlic until softened, but not browned. 
7. Deglaze pot with a small amount of chicken stock, then add the remainder. 
8. Stir in rice and bring to boil over high heat.
9. Once boiling, remove from heat, stir in any collected juices from resting chicken, and place the thighs gently on top of the rice, skin side up. 
10. Cover dutch oven with lid and bake for 30-40 minutes until the liquid is fully absorbed and chicken is cooked through.
11. Remove pot from the oven and let the rice rest for 5 minutes with lid on.
12. Remove chicken and fluff rice with fork before plating. 

Boner Petite
Note: I usually serve this with a roasted veggie medley that cooks along side the chicken in the oven.