Winding down the school year with class celebrations, tests, and concerts means dinner needs to be easy and something everyone will eat! This recipe is so simple you can set the chicken to marinate any time 30 minutes or more before you make the dish. Have a few extra moments in the morning? Throw the chicken and ingredients into a bag and let it sit while you are at work. Stir the rice ingredients together when you come home and the dish can bake while you do something else!
My rice hating daughter really liked this recipe. We added a bit of butter or soy sauce to each of our dishes (I prefer butter the kids prefer soy sauce) at the table. Add a vegetable and green salad and you have a complete meal!
Chicken and Rice (no canned soups)
"A simple chicken and rice dish that ."
- 1/2 cup olive oil
- 1 tablespoon dried parsley
- 3 teaspoons paprika
- 2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 teaspoon salt
- 1 teaspoon pepper to taste
- 2 lbs skinless chicken thighs, bone in or out
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 3 1/2 cups chicken stock
- 2 cups long grain white rice
Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick spray.
In a plastic zip bag, mix together the olive oil, parsley, paprika, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set in refrigerator, allowing the flavors to absorb into the meat.
In a large bowl combine onion, garlic, oil, salt, pepper, chicken stock into the dish. Stir well to combine. Then stir the rice into the mixture. Pour into casserole dish.
Arrange thighs over the rice, cover with foil and bake for 50 minutes. Uncover and bake for an additional 20-30 minutes, until the chicken is cooked right through to the bone.
Remove chicken thighs, mix the rice through, then arrange the chicken back on top of the rice. Cover and allow it to rest for 5 minutes.
Serve chicken over rice. Enjoy!