Oven Baked Chicken and Rice with Garlic Butter Mushrooms

By Cafe Delites · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a shallow bowl, combine the olive oil, sugar, oregano, paprika, onion powder, garlic powder, thyme, salt and pepper. Coat the chicken thighs evenly with this seasoning and set aside. Marinate overnight if you have time.
3. Grease a large baking dish (10 x 15 inches or 25 x 35 cm) with nonstick spray. Add the onion, garlic, oil, salt, pepper, hot boiled broth, hot water and butter, and stir until the butter melts. Stir in the rice.
4. Arrange the thighs over the rice, cover with foil and bake for 30 minutes. Uncover, brush the chicken with oil and bake 25-30 more minutes, until the chicken is cooked through to the bone and the rice is soft.
5. Switch the oven to broil and brown the chicken and crisp the rice for 3-5 minutes.
6. Remove the chicken, mix the rice, then put the chicken back on top. Cover and rest for 10 minutes; the rice finishes cooking as it rests.
7. Optional mushrooms: heat butter in a pan over medium-high heat. Sauté the garlic for 30 seconds until fragrant, add the mushrooms and cook until soft. Stir in 2 tablespoons of chives and season with salt and pepper.
8. Lift the chicken onto a plate and fluff the rice with forks. Mix the mushrooms into the rice, return the chicken to the dish and garnish with the remaining chives and the chopped parsley.

Summarized from Cafe Delites's video. Watch it for the details.

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