Description
This Spicy Baked Chicken and Rice recipe offers a delightful fusion of rich spices, tender chicken, and fragrant rice, all baked in one pan for convenience and flavor. The heat from cayenne pepper and paprika creates a bold, comforting dish that is sure to satisfy your cravings for a hearty meal.
Perfect for busy weeknights or special occasions, this dish brings warmth and satisfaction with minimal effort. The spice mix infuses the chicken with a deep, smoky flavor while the rice soaks up the savory chicken broth, creating a dish that’s as aromatic as it is flavorful. Garnished with fresh parsley, it’s a show-stopping meal that’s both easy to prepare and incredibly delicious.
Ingredients
Units
Scale
- 4 bone-in chicken thighs
- 1 1/2 cups long-grain white rice
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 cups chicken broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper.
- Rub the chicken thighs with olive oil, then coat them with the spice mix.
- In a large ovenproof skillet, heat some oil over medium-high heat and brown the chicken thighs for about 5 minutes per side.
- Remove the chicken and set aside. In the same skillet, add the rice and cook for 1-2 minutes, stirring occasionally.
- Add the chicken broth and lemon juice to the rice, stirring to combine.
- Place the browned chicken thighs on top of the rice and cover the skillet.
- Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and the rice is tender.
- Garnish with fresh parsley and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes