Our Chicken and Rice bake is so delicious it will be a favorite throughout your whole family! This hearty recipe is easy to throw together in one pan and can be modified in any way you would like!
Ingredients:
– 4 whole chicken thighs.
– 2 cups of SmartRice.
– 1 medium onion.
– 4 tsp. of salted butter.
– 3 cups of chicken broth.
– 1/2 tsp. of black pepper.
– 2 tsp. of italian seasoning.
– 1/2 tsp. of garlic powder.
– 1 tsp. of oregano.
– 1 tsp. of paprika.
– 1/2 tsp. of salt.
Directions:
– Preheat oven to 350 degree and grease a 9×13 pan.
– Cook 2 cups of rice.
– In a separate bowl mix together rice, 1/2 of the melted butter, and onion. Evenly layer this out on the bottom of the 9×13 pan.
– Pour in chicken broth, salt, pepper. Mix well. (You can add heavy cream if you want your rice to have a creamy texture)
– Meanwhile, brush the remaining melted button on chicken thighs. Season chicken thighs with paprika, garlic powder, italian seasoning, thyme and garlic powder.
– Lay the chicken on top of the rice mixture and cover with aluminum foil. Bake for 45 minutes.
– Remove from oven and discard the aluminum foil. Cook chicken for an extra 20 minutes uncovered. (or until chicken is cooked through)
– Serve!
- Preheat oven to 350 degree and grease a 9×13 pan.
- Cook 2 cups of rice.
- In a separate bowl mix together rice, 1/2 of the melted butter, and onion. Evenly layer this out on the bottom of the 9×13 pan.
- Pour in chicken broth, salt, pepper. Mix well. (You can add heavy cream if you want your rice to have a creamy texture)
- Meanwhile, brush the remaining melted button on chicken thighs. Season chicken thighs with paprika, garlic powder, and oregano. (We substituted old bay for paprika)
- Lay the chicken on top of the rice mixture and cover with aluminum foil. Bake for 45 minutes.
- Remove from oven and discard the aluminum foil. Cook chicken for an extra 20 minutes uncovered. (or until chicken is cooked through)
- Serve!
