Dinner couldn’t be easier and better than an oven-baked chicken and rice dinner! Delicious tender chicken baked with fluffy buttered rice. This is a complete family-friendly one-pot dinner loved around the world. And the best part? It’s made entirely in the oven (no stovetop!) And requires minimal preparation and cleaning. Suitable for lazy days!
* Ingredients :
° 3 cups white rice
° 1 white onion cut into cubes
° 6 teaspoons melted salted butter
° 2 teaspoons all-purpose flour
° Five cups of bird broth
° 1 cup heavy cream
° 1 teaspoon salt
° 1/2 teaspoon black pepper
°Four to six whole bird thighs
° 2 teaspoons of Italian seasoning
° 1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)
* Instructions :
The stove (oven) heats up to 350 degrees. Grease a 9×13 frying pan with a little bit of fat.
Stir the rice, onion, three tablespoons of the melted butter and the flour together once in a 9×13 skillet until no extra white specks of flour appear. The rice is slightly scattered on the bottom of the pan.
Pour in the bird broth, heavy cream, salt, and pepper and stir to combine
Place the bird’s drumsticks on top of the rice pebbles. Close the melted butter on top of the mountain and sprinkle the bird with Italian seasoning, garlic powder, and paprika (optional).
Cover with aluminum foil and bake in the preheated oven for an hour.
Remove the tin foil and bake another half hour until the rice and birdseed are done and the birds’ pores and skin are broken. For a crunchy crust, place the area under the grill two to three minutes before serving. Serve hot.