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Baked Rice with Vegetables and Chicken

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A hearty one-pot meal of tender chicken, colorful vegetables, and fluffy rice, perfect for busy weeknights.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 180°C (350°F) and prepare your ingredients.
  2. In a large pot, heat olive oil and brown the chicken legs for about 5-7 minutes until skin is golden, then turn and cook for another 5 minutes. Remove and set aside.
  3. In the same pot, add onion, bell pepper, and carrots and sauté for about 5 minutes. Add garlic and cook for another minute.
  4. Stir in cumin, paprika, and curry powder, then add rice and mix well.
  5. Pour in the chicken broth, add the bay leaf, and bring to a gentle boil.
  6. Return the chicken to the pot on top of the rice, cover, and bake in the oven for 30-35 minutes.
  7. After baking, check rice doneness and garnish with parsley before serving.

Notes

Substitute chicken legs with chicken breasts or thighs if preferred. Use vegetable broth for a vegetarian version. Customize with other vegetables like zucchini or peas.

Nutrition

Find it online: https://maymentora.com/baked-rice-with-vegetables-and-chicken-easy-one-pot-meal/