Womenz Magazine

Baked Chicken on Rice

baked chicken on rice

Baked Chicken on RiceThis easy and healthy recipe makes one of our favourite chicken dinners. It looks after itself as it cooks, and tastes wonderful. The ingredients can be varied, too.


  • 8 small skinless (bone-in) chicken thigh cutlets (about 1kg)
  • 1 tablespoon olive or canola oil
  • 1-2 onions, chopped
  • 1 clove garlic, peeled, chopped
  • 2 carrots, quartered lengthwise, chopped
  • 1 1/2 cups long-grain rice
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 1/2 cups hot chicken stock (make with 3 teaspoons chicken stock powder)
  • 2 cups chopped beans, courgettes, broccoli or other green vegetables
  • paprika and extra cumin


Step 1 Set oven to 210°C, or 200°C (fan-bake), and select a baking or roasting pan just big enough to hold chicken pieces in one layer (about 24cm x 30cm). Pat chicken pieces dry, and brown both sides in oil in a large, preheated frying pan.

Step 2 Remove chicken and set aside. Place onions, garlic, carrots and rice in frying pan. Cook over a moderate heat until rice is milky-white. Stir in cumin and oregano, then cook for 1 more minute. Remove from heat.

Step 3 Add stock and season with salt (if desired), then pour rice mixture into prepared baking pan. Stir green vegetables into rice. Arrange chicken pieces on top, best side up.

Step 4 Sprinkle chicken with paprika and extra cumin. Bake uncovered for 40-50 minutes until rice is tender (with all the liquid absorbed) and chicken juices run clear when pierced to the bone. Serve immediately.

Note: If chicken pieces do not cover all the rice in your baking pan, place foil over uncovered rice (but not over chicken). – Healthyfood

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