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Baked Chicken & Rice
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Baked Chicken & Rice

Baked Chicken & Rice

One pan comfort food is a fav of my mine. And not only is this one delicious and super comforting, but turning it into burritos for lunch the next day will make you a hero

Serves 4-5

Ingredients

Chicken

  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 ½ -2 pounds bone-in, skin-on chicken thighs
  • 3 tablespoons melted butter
  • 3 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 2 cups white rice, rinsed
  • 3 ½ cups chicken broth
  • 1 cup frozen peas

Lunch

  • Flour tortillas
  • Shredded Monterey Jack cheese - or any shredded cheese will work

Directions

  1. Preheat oven 375
  2. Combine paprika, thyme, garlic powder and salt & pepper - season both sides of the chicken
  3. Brush bottom and sides of a 9x13 casserole dish with the butter, then add the garlic and onions - spread out
  4. Pour in the chicken broth, then nestle the chicken on top
  5. Cover tightly with foil and bake 45 minutes
  6. Remove foil, scatter the peas in, under and around the chicken and bake another 15–20 minutes until chicken is golden and rice is tender (if the liquid hasn’t fully absorbed, let it sit uncovered for another 5–10 minutes after baking)
  7. Stir frozen peas  into the rice during the last 10 minutes of baking sothey heat through.
  8. Serve

Lunch

  1. Cut chicken off the bone, chop up, mix with rice, cheese and roll up using a flour tortilla
  2. Using some extra cheese on the open end, then heat in a non-stick pan to crisp up, and let the cheese seal the end

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