Easy Baked Chicken And Rice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

   Ca. 5 min.

2. 2

   In a 9x13 inch (23x33 cm) baking dish, combine the uncooked rice, chopped onion, minced garlic, chicken broth, and olive oil.

   Ca. 2 min.

   Kokkens note: Using a dish of the right size ensures the rice cooks evenly in the liquid.

3. 3

   Stir the rice mixture well to ensure all the ingredients are evenly distributed.

   Ca. 1 min.

4. 4

   Pat the chicken breasts dry with a paper towel and season them generously on all sides with the salt, black pepper, and paprika.

   Ca. 2 min.

   Kokkens note: Drying the chicken helps the seasonings adhere better and promotes browning.

5. 5

   Arrange the seasoned chicken pieces in a single layer on top of the rice mixture.

6. 6

   Cover the baking dish tightly with aluminum foil and place it in the preheated oven.

   Kokkens note: A tight seal is crucial for trapping steam to cook the rice properly.

7. 7

   Bake for 45 minutes.

   Ca. 45 min.

8. 8

   Carefully remove the foil and continue to bake for another 15 minutes, or until the liquid is absorbed and the chicken is cooked through.

   Ca. 15 min.

   Kokkens note: The internal temperature of the chicken should reach 74°C (165°F) when checked with a meat thermometer.

9. 9

   Remove the dish from the oven and let it rest, loosely covered, for 10 minutes.

   Ca. 10 min.

   Kokkens note: Resting allows the chicken juices to redistribute and the rice to finish steaming.

10. 10

    Fluff the rice with a fork and serve immediately, garnished with fresh parsley if desired.