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5 bone-in chicken thigh fillets
1 onion, chopped (brown, white, or yellow)
2 cloves garlic (large), minced
2 tbsp (30g) butter (or olive oil)
1 1/2 cups (270g) uncooked white rice
1 1/2 cups (375 ml) chicken broth/stock, hot (I microwave)
1 1/4 cups (315 ml) water, hot (tap is fine)
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray oil spray
Fresh thyme leaves or finely chopped parsley


Step1: Preheat oven to 180°C/350°F.
Step2: Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Step3: Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Step4: Remove baking dish from the oven. Add rice then mix.
Step5: Place chicken on rice. Then pour chicken broth and water around the chicken.
Step6: Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
Step7: Stand for 5 minutes, then remove chicken and fluff up the rice. Garnish with parsley or thyme if desired, serve and enjoy!


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