Chicken Rice and Spices Bake
Transform your dinner routine with this hearty and flavorful Chicken Rice and Spices Bake, a one-pan wonder that combines tender, golden-seared chicken thighs with aromatic, spice-infused rice. Perfectly seasoned with cumin, paprika, turmeric, and oregano, this comforting dish is baked to perfection in a rich chicken broth, ensuring every bite is packed with bold, savory flavors. The best part? It’s both a time-saver and crowd-pleaser, taking just 20 minutes of prep before the oven does the rest. Garnished with fresh parsley for a burst of color and freshness, this baked chicken and rice recipe is a vibrant, satisfying meal that’s easy enough for weeknights yet impressive enough for company. Your taste buds will thank you!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on or boneless)
- 1.5 cups Long-grain white rice
- 3 cups Chicken broth
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a large oven-safe skillet or baking dish, heat the olive oil over medium-high heat.
Season the chicken thighs with half of the paprika, cumin, oregano, salt, and pepper.
Sear the chicken thighs in the hot oil for 3-4 minutes per side until golden (they do not need to be fully cooked at this point). Remove the chicken and set aside.
Lower the heat to medium and sauté the chopped onion until softened and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Stir in the rinsed rice, turmeric, remaining cumin, paprika, oregano, and a pinch of salt. Toast the rice in the skillet for 2-3 minutes, stirring constantly.
Pour the chicken broth over the rice and stir to combine.
Nestle the seared chicken thighs on top of the rice mixture, skin side up if using skin-on chicken.
Cover the skillet or baking dish tightly with foil or a lid and transfer to the preheated oven.
Bake for 40 minutes, then remove the foil and bake for an additional 10 minutes to allow the chicken skin to crisp up.
Check if the rice is tender and all the liquid has been absorbed. If needed, bake for an additional 5 minutes.
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
