Baked Chicken and Rice
I invented this recipe when Lorraine & I were first married, living in Rochester NY. I could shut the oven off half-way through baking, we’d go for an hour bike ride, and it would be hot-n-fresh when we got home.
Fast-forward a few years to when we had small children, it was a set-and-forget dish that took no effort once in the oven. Anyone who has (or had) small children will understand the magic of this.
Baked Chicken & Rice
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 whole chicken, disjointed, or 8 pieces of chicken
- salt & ground black pepper
- 1 medium onion, minced
- 1 cup brown rice
- 2-1/2 cups chicken stock
- 1 tsp poultry seasoning
Preheat the oven to 350 F.
Heat butter and oil in an ovenproof deep skillet that has a cover. Brown chicken, seasoning with salt and pepper. Remove chicken and keep warm.
Saute onion until soft, adding more oil and/or butter if needed. Add rice and saute 5 minutes or until browned, stirring frequently.
Add stock and poultry seasoning. Return the chicken to the skillet, cover, and bake for 1 hour.
This can be made with any chicken parts, but legs and thighs work best. Breast can dry out during the baking.
Leave the skin on so the fat will be rendered during sauting and baking, making the dish moister — I discard the skin when the dish is done.
To use white rice, use 1 part rice to 2 parts stock; brown rice uses a ratio of 1 part rice to 2-1/2 parts stock.
Other grains (quinoa, bulgar, pearl couscous, etc.) can be substituted for some or all of the brown rice.
Vegetable and beef stock can be substituted. Wine can be used to substitute one-third to one-half of the liquid. While white wine is typically used, rose or red can be used if desired.
Other seasonings can be used, including thyme, oregano, basil, Herbes de Provence, and paprika. Blend seasonings and increase the amounts as desired. When made with paprika, I typically triple the amount, as we love paprika.
Pork chops and stew beef can be used. Do not use lean meat as it will dry out and be tough.