My baked one pot chicken and rice recipe is the perfect mid-week meal. 10 minutes of preparation then chuck it in the oven, come back later and tuck in!
Baked One Pot Chicken and Rice with Indian Flavours.
I like to think of this recipe as a bit of a lazy take on a chicken biriyani.
That dish is a labour of love, this dish is a bit of tinkering in the kitchen but other than that a very easy dish.
It was born of some wifely nagging, can I say that? Oh look, I just did… Anyway, after much badgering, I agreed to do some work on a baked chicken and rice recipe.
I only wished I had done it earlier, this recipe has rapidly become a favourite for us.
I like to make it really quite spicy but you can scale that back by omitting the chili powder and using less pokey chili peppers.
How to Bake Chicken and Rice.
There a couple of take away points from this recipe you can use to short cut some of my experiments.
First of all if you are going to cook one pot chicken and rice you should remove the skin!
Most of the ‘fat’ on a chicken thigh is on the skin. Baking the thighs with the skin on allows this fat to leach into the rice.
Ordinarily, I have no issue with fat, it is where a whole level of flavour lives.
However in this instance, that fat leaves the rice feeling very claggy and rather unpleasant.
It is much the same reason that I remove the skin in my chicken hotpot recipe.
Secondly, use hot stock, it gives the rice a good head start and leaves you with perfectly cooked rice!
Cold stock has to come to temperature in the oven. This once again leaves the rice with a starchy and soggy texture by the time it is cooked.
What Other Flavours Would Work?
I’ve gone with Indian flavours for this recipe but you can use it as a base and take a stroll around the world.
Other flavour combinations of one pot chicken and rice that would work really well are:
- North African: Think Harissa on the chicken thighs and preserved lemon and chili in the rice.
- Thai: Go with a red or yellow Thai curry paste mixed with coconut milk on the chicken. Galangal, coriander and lemongrass in the rice.
- Italian: A sun-dried tomato paste on the chicken and herby rice with some roasted red peppers or maybe artichokes.
These are just a few ideas that have sprung to mind. Let’s see how many of them turn into recipe links in the near future!
- 4 Skinless Bone-In Chicken Thighs
- 150 g Basmati Rice
- 100 g Onion
- 35 g Celery
- 1 Chili Pepper
- 35 g Raisins
- 35 g Pumpkin Seeds
- 1 Tbsp Dried Fenugreek Leaves
- 1 Tsp Cumin Seeds
- 35 g Ginger
- 1 Tsp Turmeric
- 1/2 Tsp Kashmiri Chili Powder
- 1/2 Tsp Ground Coriander
- 375 ml Chicken Stock
- Salt to taste
- 50 g Red Onion
- 8 Cherry Tomatoes
- Finely dice the onion and celery and place in a heavy based pan.
- Finely slice the chili and add it to the pan with the raisins and the pumpkin seeds.
- Add the cumin, fenugreek and rice to the pan and stir.
- Mix together the coriander, Kashmiri chili powder and turmeric together.
- Season the chicken with salt and then massage in the spice mix.
- Cut the ginger into "coins" and place on top of the rice.
- Pour over the chicken stock and then nestle in the chicken thighs.
- Cover with a lid or foil and bake in the oven at 180°C or 350°F for 30 minutes.
- Remove the lid and cook for another 15 minutes.
- Whilst this is cooking finely slice the red onion and deseed the cherry tomatoes.
- Fluff up the rice and serve sprinkled with the red onion and tomato.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 765 Total Fat: 25g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 279mg Sodium: 1016mg Carbohydrates: 72g Fiber: 9g Sugar: 21g Protein: 69g