Week Night Baked Chicken and Rice
Baked Chicken and Rice is more than just a meal; it’s a comforting culinary experience that brings warmth to any gathering. The combination of perfectly seasoned chicken quarters and flavorful tomato rice creates a dish that satisfies both the soul and the palate.
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Ingredients:
For the Chicken Quarters:
| Ingredient | Quantity |
|---|---|
| Chicken leg quarters | 4 |
| Olive oil | 2 tablespoons |
| Paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Dried thyme or rosemary | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
For the Tomato Rice:
| Ingredient | Quantity |
|---|---|
| Long-grain white rice | 1 cup |
| Diced tomatoes | 1 can (14 oz), undrained |
| Onion | 1, finely chopped |
| Garlic | 2 cloves, minced |
| Chicken broth | 2 cups |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Instructions:
For the Chicken Quarters:
- Preheat the oven: Set it to 375°F (190°C).
- Spice mixture: In a small bowl, combine olive oil, paprika, garlic powder, dried thyme or rosemary, salt, and pepper.
- Coat the chicken: Rub the spice mixture evenly over the chicken leg quarters.
- Arrange on a sheet: Place the seasoned chicken on a baking sheet or in a baking dish.
- Bake: Cook for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and the skin is crispy and golden.
For the Tomato Rice:
- Prepare skillet: While the chicken is baking, heat a tablespoon of olive oil in a large oven-safe skillet over medium heat.
- Sauté onion and garlic: Add chopped onion and minced garlic, sauté until soft and translucent.
- Toast the rice: Stir in the rice, cook for 2 minutes until lightly toasted.
- Add tomatoes and seasonings: Mix in the undrained diced tomatoes, dried oregano, salt, and pepper.
- Pour broth: Add chicken broth and bring the mixture to a boil.
- Combine with chicken: Once the chicken is done, nestle it into the tomato rice mixture in the skillet.
- Finish baking: Cover with a lid or aluminum foil and return to the oven for an additional 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
