Baked Rice with Vegetables and Chicken

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Why Make This Recipe

Baked Rice with Vegetables and Chicken is a fantastic one-pot meal that is both easy to prepare and packed with flavor. This dish brings together tender chicken, colorful vegetables, and fluffy rice, making it a hearty and satisfying option for lunch or dinner. The beauty of this recipe lies in its simplicity; everything cooks in one pot, reducing cleanup time and making it a great choice for busy weeknights. With versatile ingredients, you can customize it to fit your preferences, and it makes for leftovers that taste just as good the next day.

How to Make Baked Rice with Vegetables and Chicken

Creating this simple and delicious dish takes just a few steps. Below, we outline the process so you can follow along and prepare your own Baked Rice with Vegetables and Chicken.

Ingredients

4 chicken legs (drumsticks and thighs separated)
1 large onion, coarsely chopped
1 large bell pepper, sliced into strips
2 garlic cloves, minced
2 carrots, grated
½ tsp ground cumin
½ tsp sweet or smoked paprika
1 pinch curry powder
1 bay leaf
250g long-grain or basmati rice
600ml chicken broth
3 tbsp fresh parsley, chopped
Olive oil for cooking
Salt and pepper to taste

Notes:

Substitute chicken legs with chicken breasts or thighs if preferred.
Use vegetable broth instead of chicken broth for a vegetarian option.
Add other vegetables like zucchini, peas, or mushrooms to customize the dish.

Directions

Step 1: Preheat and Prep

Start by preheating your oven to 180°C (350°F). This will ensure it’s hot and ready to bake your meal when the time comes. While the oven is heating, prepare your ingredients. Chop the onion and bell pepper, mince the garlic, and grate the carrots. Keep everything gathered to make the cooking process easier.

Step 2: Brown the Chicken

In a large oven-safe pot or dutch oven, heat a drizzle of olive oil over medium heat. Season the chicken legs with salt and pepper. Once the oil is hot, place the chicken legs skin-side down into the pot. Brown the chicken for about 5-7 minutes until the skin is golden and crispy. Turn the chicken over and cook for an additional 5 minutes. Once done, remove the chicken from the pot and set it aside on a plate.

Step 3: Sauté the Vegetables

In the same pot where you cooked the chicken, add a little more olive oil if necessary. Toss in the chopped onion, bell pepper, and grated carrots. Sauté these vegetables for about 5 minutes, stirring occasionally, until they start to soften. Add the minced garlic and stir for an additional minute until fragrant.

Step 4: Add Rice and Spices

Now that your vegetables are sautéed, sprinkle the ground cumin, sweet or smoked paprika, and curry powder over the mixture. Stir everything together to coat the vegetables with the spices. Then, add in the rice, stirring to combine everything well. The rice should begin to absorb some of the flavors from the vegetables and spices.

Step 5: Add Broth and Bring to Boil

With your rice mixed in, carefully pour the chicken broth into the pot. Make sure to scrape up any browned bits from the bottom of the pot for extra flavor. Add in the bay leaf. Turn the heat up and bring the mixture to a gentle boil.

Step 6: Bake

Once the mixture reaches a boil, return the browned chicken legs to the pot, placing them on top of the rice. Cover the pot with a lid or tightly with aluminum foil. Transfer the pot to the preheated oven and bake for about 30-35 minutes. This will allow the chicken to finish cooking and the rice to absorb all the delicious flavors.

Step 7: Garnish and Serve

After baking, remove the pot from the oven. Take off the lid and check if the rice is cooked and fluffy. If you find any extra liquid, place the pot back on the stove over low heat and cook it uncovered for a few more minutes. Once ready, sprinkle the chopped fresh parsley on top for a burst of color and flavor. Serve hot, making sure everyone gets a piece of chicken and a scoop of rice and vegetables.

How to Serve Baked Rice with Vegetables and Chicken

Baked Rice with Vegetables and Chicken can be served directly from the pot for a family-style meal. For an appealing presentation, you can serve it on individual plates. You may also want to include some crusty bread on the side to soak up any remaining broth. A fresh green salad or steamed vegetables make a great accompany to balance the meal. This dish is perfect for gatherings, as it feeds a crowd and your guests will love the comforting flavors.

How to Store Baked Rice with Vegetables and Chicken

Leftover Baked Rice with Vegetables and Chicken can be stored in the refrigerator in an airtight container for up to 3 days. Allow it to cool down to room temperature before sealing the container. When you’re ready to serve it again, reheat it using a microwave or on the stovetop. If reheating on the stove, add a splash of chicken broth or water to prevent it from drying out.

If you want to store it longer, consider freezing it. Place portions in freezer-safe containers or bags for up to 2 months. Defrost in the refrigerator overnight before reheating.

Tips to Make Baked Rice with Vegetables and Chicken

Choose Your Chicken Wisely: Choose bone-in, skin-on chicken for the best flavor. However, you can use boneless pieces if you prefer.
Add More Vegetables: Feel free to incorporate vegetables that you have on hand! Zucchini, peas, and mushrooms are all great options.
Adjust the Spice Levels: If you like spicy food, consider adding a pinch of cayenne pepper or sliced jalapeños to heat things up.
Add Cheese for Creaminess: For a creamy variation, sprinkle some shredded cheese on top of the rice about 5 minutes before the dish is done baking, allowing it to melt into the rice.
Cooking Liquid: Using homemade broth will give more flavor to the dish than store-bought. If you have leftovers, use what you have on hand.
Make It Ahead: You can assemble the dish in advance and store it in the fridge before baking. Just add extra time in the oven to ensure everything is heated through.

Variation

Baked Rice with Vegetables and Chicken is easily adaptable to fit many tastes and dietary needs. For a vegetarian version, replace the chicken with beans or lentils, and use vegetable broth for cooking. You can also add more spices like Italian herbs or a dash of lemon juice for a different flavor profile.

If you want a southwestern twist, include some black beans and corn, and replace the spices with taco seasoning. There are countless variations that keep this dish fresh and exciting!

FAQs

Can I use leftover chicken in this recipe?
Yes! If you have leftover cooked chicken, you can simply add it in during the last 10 minutes of baking just to warm it up and allow the flavors to meld.

Can I make this dish in a slow cooker?
Absolutely! To make it in a slow cooker, brown the chicken and sauté the vegetables first, then add everything into the slow cooker and cook on low for 6-7 hours or high for about 4 hours.

What do I serve with Baked Rice with Vegetables and Chicken?
This dish is a meal in itself, but it pairs well with a simple side salad, crusty bread, or steamed vegetables for added nutrition.

Can this meal be made gluten-free?
Yes! The recipe is naturally gluten-free, as long as you use gluten-free broth and ensure that any additional products are certified gluten-free.

How can I make this dish spicier?
To kick up the heat, add sliced jalapeños, a pinch of cayenne pepper, or even a dash of hot sauce just before baking.