Easy Chicken Rice Bake
This recipe is from Baked By Melissa! It looked soooo good I had to make it too. I wrote out my measurements for you guys (and myself) to reference back to. Enjoy! Xx
Watch video HERE.
INGREDIENTS:
4 chicken thighs
1 cup rice
1 small yellow onion; diced
3 cloves garlic; minced
2 cups chicken broth
1/2 cup sugar snap peas; chopped
2 raw corn
1 small zucchini; diced
Garlic powder
Paprika
Oregano
Salt
Pepper
HOW-TO:
Preheat oven to 375F.
Season chicken thighs with salt on both sides and sear over med-high heat in oven-safe skillet with avocado oil on both sides until golden brown.
Remove chicken thighs from pan and set aside.
Add diced onions and minced garlic to the pan and sauté until golden.
Add 1 cup rinsed rice, paprika, salt and pepper (measure with your heart). Stir around to fry up and get all nice and fragrant.
Add in 2 cups chicken broth to deglaze. Scrape the chicken bits off to get all the flavor and mix around to evenly distribute rice.
Nestle the chicken thighs skin side up into the rice mixture and cover with lid.
Bake for 25 minutes until rice is tender and fluffy.
Chop sugar snap peas, zucchini, corn and place into a bowl. Season with olive oil, garlic powder, paprika, salt and a sprinkle of oregano. Mix to combine.
Remove lid from pan and scatter veggies over top making sure the chicken skin is peeking through.
Broil until skin is crispy and golden about 5-7 minutes making sure to keep an eye on it so the chicken doesn’t burn. The veggies will be lightly charred with a nice crunch still.
Serve with sauce of your choice - I love green goddess sauce with ours!