One-Pot Garlic Chicken and Rice
This easy one-pot garlic chicken and rice recipe is perfect for busy weeknights. Juicy chicken thighs baked with garlicky rice, bell peppers, and herbs for a flavorful, no-fuss dinner.
Equipment
- Large baking dish
- Mixing bowl
- Tin foil or lid
Ingredients
- 800 g bone-in chicken thighs
- 2 tsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 ½ cups white rice
- 3 cloves garlic crushed
- 1 spring onion finely sliced
- 1 red capsicum finely diced
- 2 Tbsp sun-dried tomatoes finely chopped
- 1 tsp dried mixed herbs
- 2 vegetable or chicken stock cubes
- 2 ½ cups boiling water
- 2 Tbsp fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 180°C (fan bake).
- Coat the chicken thighs in olive oil, paprika, and cumin. Season well with salt and pepper, then set aside.
- Add the rice, garlic, spring onion, capsicum, sun-dried tomatoes, and mixed herbs to a large baking dish.
- Dissolve the stock cubes in a jug with boiling water. Pour into the baking dish and mix everything together until well combined.
- Place the chicken thighs on top of the rice and season again with salt and pepper. Cover tightly with tin foil or a lid.
- Bake for 30 minutes covered, then remove the foil and bake uncovered for another 30 minutes, until the chicken is golden and the rice is fully cooked.
- Serve hot, garnished with fresh parsley and a side of steamed greens.
Notes
For extra flavor, marinate the chicken for 30 minutes before baking. You can also substitute brown rice, but add ½ cup more water and extend the cook time by 15 minutes.
