Chicken, Rice, And Spices Bake Recipe

Name: Chicken, Rice, And Spices Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock; 2 tablespoons olive oil; 8 -10 boneless skinless chicken thighs; 1 medium onion; 1 garlic clove (chopped, minced or crushed); 1/2 - 3/4 teaspoon ground cinnamon; 1 1/2 teaspoons ground turmeric; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons curry powder; 1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional); 3/4 - 1 teaspoon salt; 2 2 cups regular medium grain rice or 2 cups long-grain rice

Servings: persons

4 cups chicken stock
2 tablespoons olive oil
8 -10 boneless skinless chicken thighs
1 medium onion
1 garlic clove (chopped, minced or crushed)
1/2 - 3/4 teaspoon ground cinnamon
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
3/4 - 1 teaspoon salt
2 2 cups regular medium grain rice or 2 cups long-grain rice

1
Preheat oven to 375u00b0F and grease a 9x13-inch baking dish.
2
Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
3
Sprinkle chicken with half the spices (except the garlic).
4
Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
5
In that same skillet saute the onions for 2 minutes, then add the garlic and remaining spices and saute another 2 minutes, then turn off the burner.
6
Add the rice and stir for about 30 seconds to 1 minute, till well coated.
7
Spread rice in the baking dish and place the chicken thighs over the rice.
8
Gently pour in the chicken stock and cover tightly with foil.
9
Bake for 40-45 minutes.

1086

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups chicken stock, 2 tablespoons olive oil, 8 -10 boneless skinless chicken thighs, 1 medium onion, and more.

Yes, Chicken, Rice, And Spices Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Rice, And Spices Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions