Baked Chicken And Rice
New dishes that match the comforting and delicious appeal of baked chicken and rice our journey into the world of gastronomy reveals the secrets of creating the perfect harmony of flavors and textures in this classic dish going beyond the ordinary, it delivers a culinary experience that will resonate with both beginners and seasoned pros alike they will also create a culinary experience to talk about.
Baked chicken and rice is a classic comfort food that is not only delicious, but also provides a convenient and healthy meal option whether you're looking for a quick weeknight dinner, a muscle-building meal, or a comforting casserole, this dish is sure to please and is perfect for singles or busy families.
- 1 tbsp Dry oregano
- 1 tbsp Ginger garlic paste
- 3 tbsp Lemon juice
- 1/2 tsp Red chili powder
- 2 pinch Black pepper
- Salt to taste
- 2 tbsp Olive oil
- 5 Pieces chicken thighs
- 1 tbsp Oil
- 2 pinch Cumin seeds
- 2 pinch Black mustard seeds
- 2 pinch Black seeds (kalonji seeds)
- 4 cup Cooked cold rice
- 2 oz Pea sprouts
In a mixing bowl, combine the dry oregano, ginger garlic paste, lemon juice, red chili powder, black pepper, salt, and olive oil. Mix everything well to form a marinade
Take the chicken thighs and coat them evenly with the marinade. Ensure that every piece of chicken is well coated. Let the marinade seep into the chicken for at least at least 30 minutes
Preheat your oven to 450°F (230°C)
Arrange the marinated chicken thighs onto a baking sheet covered with aluminum foil or parchment paper. Drizzle a bit of olive oil over the chicken for extra moisture
Bake the chicken thighs in the preheated oven for about 20 minutes or until they are cooked through and golden brown
In a large skillet or wok, heat the oil over medium heat, add the cumin seeds, black mustard seeds, and black seeds. Stir-fry for a minute until they start to sizzle and release their aroma
Add the cold cooked rice to the skillet and stir-fry over high heat for about 4 minutes. Make sure to break up any clumps of rice and evenly distribute the spices
Finally, add the pea shoots to the skillet and continue stirring for an additional 3 minutes until the shoots are wilted and well combined with the rice
Serve the baked chicken thighs on a bed of the seasoned rice, and garnish with fresh pea sprouts
Enjoy your delicious Marinated Baked Chicken Thighs with Rice and Pea Sprouts
Servings: 6 ServingCalories:285kcalTotal Fat:5gSaturated Fat: 1gTrans Fat: 1gCholesterol:99mgSodium:627mgPotassium:895mgTotal Carbohydrate:23gDietary Fiber: 0.99gSugars: 1gProtein:35gVitamin A: 251IUVitamin C: 2mgCalcium: 56mgIron: 1mg
- You can use chicken breasts or thighs for this dish, depending on your preference.
- If you don't have chicken broth, you can use water and chicken bouillon cubes instead.
- You can also add vegetables like peas, carrots, or spinach to this dish for added nutrition.
- If you want to add a bit of creaminess to the dish, you can stir in some sour cream or Greek yogurt at the end of cooking.
- This dish is great for meal prep and can be stored in the fridge for up to 3 days.
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
