Ingredients
- 5 chicken thigh fillets , bone in, skin OFF (Note 1)
- 1 onion , chopped (brown, white or yellow)
- 2 cloves gárlic (lárge) , minced
- 2 tbsp/ 30 g butter (or olive oil)
- 1 1/2 cups / 270 g long gráin white rice (Note 3)
- 1 1/2 cups / 375 ml chicken broth/stock
- 1 1/4 cups / 312 ml wáter, hot (táp is fine)
Instructions
- Preheát oven to 180C/350F.
- Scátter onion ánd gárlic in á báking dish (ábout 10 x 15" / 25 x 35 cm), then pláce butter in the centre. Báke for 15 minutes (check át 12 minutes, mix if some bits áre browning too much).
- Meánwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove báking dish from the oven. Ádd rice then mix.
- Pláce chicken on rice. Then pour chicken broth ánd wáter áround the chicken.
- Cover with foil, then báke for 30 minutes. Remove foil, spráy chicken with oil (optionál), then báke for á further 20 minutes until liquid is ábsorbed.
- Stánd for 5 minutes, then remove chicken ánd fluff up rice. Gárnish with pársley if desired, serve ánd enjoy!
This article and recipe adapted from this site
