Arubanricewithchicken Recipes

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OVEN BAKED CHICKEN AND RICE



Oven Baked Chicken and Rice image

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Provided by Nagi@RecipeTinEats

Categories     Dinner

Time 1h20m

Number Of Ingredients 15

5 bone in chicken thigh fillets, peel skin OFF (, (Note 1))
1 onion (, chopped (brown, white or yellow))
2 cloves garlic (large) (, minced)
2 tbsp (30g) butter ((or olive oil))
1 1/2 cups (270g) uncooked white rice ((Note 3))
1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave))
1 1/4 cups (315 ml) water (, hot (tap is fine))
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray
Fresh thyme leaves or finely chopped parsley

Steps:

  • 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!

Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g

ARUBAN RICE WITH CHICKEN



Aruban Rice With Chicken image

An easy, simple way to fix rice from the Caribbean island of Aruba! Great served with a lettuce and tomato salad.

Provided by Sharon123

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rice
2 1/4 cups water
1 (14 1/2 ounce) can chicken broth (1 3/4 cup)
1 chicken leg
1/2 onion
1/2 green pepper, diced
2 celery ribs, diced
1 tomatoes, chopped
2 tablespoons olive oil
salt & pepper

Steps:

  • Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed.
  • Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes.
  • Once chicken and rice are ready, shred the chicken from the bone.
  • Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes.
  • Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy!

Nutrition Facts : Calories 523.6, Fat 13.1, SaturatedFat 2.7, Cholesterol 34.6, Sodium 394.9, Carbohydrate 81.5, Fiber 2.5, Sugar 2.4, Protein 16.9

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