INGREDIENTS :
- 5 bone in chicken thigh fillets, peel skin OFF , (Note 1)5 bone in chicken thigh fillets, peel skin OFF , (Note 1)
- 1 onion , chopped (brown, white or yellow)1 onion , chopped (brown, white or yellow)
- 2 cloves garlic (large) , minced2 cloves garlic (large) , minced
- 2 tbsp (30g) butter (or olive oil)2 tbsp (30g) butter (or olive oil)
- 1 1/2 cups (270g) uncooked white rice (Note 3)1 1/2 cups (270g) uncooked white rice (Note 3)
- 1 1/2 cups (375 ml) chicken broth/stock , hot (I microwave)1 1/2 cups (375 ml) chicken broth/stock , hot (I microwave)
- 1 1/4 cups (315 ml) water , hot (tap is fine)1 1/4 cups (315 ml) water , hot (tap is fine)
CHICKEN RUB (NOTE 2):
- 1 tsp paprika powder1 tsp paprika powder
- 1 tsp dried thyme1 tsp dried thyme
- 1/2 tsp garlic powder1/2 tsp garlic powder
- 1/2 tsp onion powder1/2 tsp onion powder
- 3/4 tsp salt3/4 tsp salt
- Black pepperBlack pepper
OPTIONAL GARNISH:
- Oil sprayOil spray
- Fresh thyme leaves or finely chopped parsleyFresh thyme leaves or finely chopped parsley
DIRECTIONS :
- Preheat oven to 180°C/350°F.
- Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice then mix.
- Place chicken on rice. Then pour chicken broth and water around the chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
- Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
