Chicken and Rice Bake (Print Version)

# Ingredients:

→ Chicken

01 - 5 skinless, bone-in chicken thighs
02 - Oil spray for misting

→ Rice Base

03 - 1 onion, finely diced
04 - 1½ cups of white rice (like basmati, jasmine, or long-grain)
05 - 2 tablespoons of butter, chopped
06 - 2 minced garlic cloves
07 - 1¼ cups of water
08 - 1½ cups chicken broth

→ Chicken Rub

09 - 3/4 teaspoon of salt
10 - 1 teaspoon ground paprika
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon of onion powder
13 - 1/2 teaspoon garlic powder
14 - A sprinkle of black pepper

→ Garnish

15 - Chopped fresh parsley

# Instructions:

01 - Preheat your oven to 350°F. Put butter chunks and diced onion in a 9x13 dish. Let it bake for 15 minutes until some pieces turn golden.
02 - In a bowl, combine garlic powder, paprika, onion powder, thyme, salt, and pepper. Massage this mix over the chicken thighs.
03 - Stir the rice with the browned onions in the dish. Add garlic, chicken stock, and water.
04 - Place the chicken on top of the rice mixture. Cover the dish with foil and cook for 30 minutes.
05 - Remove the foil, spray the chicken lightly with oil, and bake another 20 minutes until the rice is soft and chicken is ready.
06 - Sprinkle some parsley over everything and enjoy it warm.

# Notes:

01 - Keep the foil on snugly during the first 30 minutes to ensure the rice cooks thoroughly.
02 - Let it sit for around 5–10 minutes before digging in.

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