If you’re looking for a hearty, satisfying meal with minimal fuss, then Baked Rice with Vegetables and Chicken is the recipe for you. This classic French-inspired dish combines the comforting flavors of rice, tender chicken, and a colorful array of vegetables—all baked to perfection in one dish. Not only is it easy to make, but it’s also healthy and full of nutrients to keep you and your family satisfied.
Imagine pulling a hot, bubbling pot from the oven, filled with aromatic rice, juicy chicken, and fresh vegetables. This simple yet sophisticated meal is perfect for a cozy weeknight dinner or even an impressive dish to serve guests. With a few key ingredients and one pot, you can create a delightful experience for everyone at the table. The blend of spices adds warmth and depth to the dish, making each bite a delightful treat.
This recipe is not only tasty but also incredibly versatile. You can easily substitute ingredients to accommodate your preference or dietary requirements. From extra veggies to different proteins, the possibilities are endless. Let’s dive into the ultimate recipe guide to prepare this delicious baked rice with vegetables and chicken.
Why You’ll Love This Baked Rice with Vegetables and Chicken
- Effortless Preparation: This one-pot meal saves time and minimizes cleanup.
- Flavorful and Nutritious: Packed with chicken and vegetables, this dish is both hearty and healthy.
- Adaptable: Easily swap ingredients to customize according to your taste.
- Perfect for Meal Prep: It holds well in the fridge for leftovers or can be frozen for later.
- Family-friendly: A guaranteed crowd-pleaser that appeals to all ages.
Preparation Phase & Tools to Use
Before embarking on this delightful culinary journey, it’s important to prepare your kitchen and gather your tools. Start by making sure you have a large oven-safe pot or Dutch oven as this dish transitions from stovetop to oven seamlessly. Preheat your oven to 190°C (375°F) with fan circulation to ensure even cooking.
Have all your ingredients measured and ready: the chicken legs, onion, bell pepper, garlic, carrots, rice, spices, and chicken broth. It helps to have some olive oil for cooking, along with salt and pepper. Not only does having everything prepped allow you to cook efficiently, but it also makes clean-up easier after you’ve crafted this fantastic meal.
Ingredients
- 4 chicken legs (drumsticks and thighs separated)
- 1 large onion, coarsely chopped
- 1 large bell pepper, sliced into strips
- 2 garlic cloves, minced
- 2 carrots, grated
- ½ tsp ground cumin
- ½ tsp sweet or smoked paprika
- 1 pinch curry powder
- 1 bay leaf
- 250g long-grain or basmati rice
- 600ml chicken broth
- 3 tbsp fresh parsley, chopped
- Olive oil for cooking
- Salt and pepper to taste
Instructions
Step 1: Preheat and Prepare Your Pot
Begin by preheating your oven to 190°C (375°F) with fan circulation. While the oven heats up, get your large oven-safe pot or Dutch oven ready. This key step ensures that the dish can go straight from the stovetop to the oven without the need for transferring to additional cookware.
Step 2: Brown the Chicken
In the pot, add a drizzle of olive oil and set the heat to medium-high. Season the chicken pieces generously with salt and pepper before placing them into the pot skin-side down. Allow them to brown on both sides for about 10-12 minutes. This step not only cooks the chicken but also enhances the flavor by creating a golden-brown crust. Once browned, remove the chicken from the pot and set it aside to rest.
Step 3: Sauté the Vegetables
Using the same pot, add a touch more olive oil if necessary after removing the chicken. Add in your coarsely chopped onion, minced garlic, grated carrots, and sliced bell pepper. Cook for about 5 minutes, stirring occasionally until the vegetables are soft and fragrant. The goal here is to build a flavor base that will infuse the rice with deliciousness.
Step 4: Incorporate Rice and Spices
Next, stir the rice into the pot with the sautéed vegetables. Add the cumin, smoked paprika, curry powder, bay leaf, and a sprinkle of salt and pepper. This is the moment to really let your spices shine — sauté for an additional 1-2 minutes on low heat so the rice absorbs all those wonderful flavors.
Step 5: Mix in Broth and Bring to Boil
Pour in the chicken broth and give it a good stir to combine all ingredients thoroughly. You’ll want to bring the mixture to a boil for a couple of minutes. Then reduce the heat and let it simmer for about 5 minutes, allowing the rice to start absorbing the broth. This stage is crucial as it builds a solid foundation for your baked dish.
Step 6: Bake to Perfection
Finally, return the browned chicken pieces on top of the rice and vegetable mix. Cover the pot with a lid or aluminum foil to ensure even cooking and moisture retention. Transfer it to your preheated oven and allow it to bake for 20-25 minutes. The chicken should be cooked thoroughly and the rice will be perfectly tender.
Step 7: Garnish and Serve
Once cooked, remove the pot from the oven and unveil your masterpiece. Sprinkle freshly chopped parsley over the top for a pop of color and added freshness. Serve hot and indulge in the wonderful flavors of this French-inspired baked rice with chicken and vegetables!
Variations
- Protein: Substitute chicken legs with chicken breasts or thighs for a different flavor and texture.
- Vegetables: Customize by adding zucchini, peas, or mushrooms to elevate the vegetable profile of the dish.
- Spices: Experiment with different spice combinations such as Italian herbs for an Italian twist.
Cooking Notes
- For a richer flavor, consider marinating the chicken beforehand with the spices for at least an hour.
- A good quality chicken broth makes a considerable difference—homemade broth is ideal!
- Make sure to check the doneness of the chicken using a meat thermometer. It should read at least 75°C (165°F).
Serving Suggestions
- Pair this dish with a crisp green salad for a balanced meal.
- A side of crusty bread is perfect for soaking up any leftover juices from the pot.
Tips
- Feel free to make a double batch and freeze portions for quick dinners later on.
- If you prefer a little heat, adding some red chili flakes can spice things up!
- Always taste for seasoning before serving; sometimes, a pinch more salt or a squeeze of lemon can brightens the flavors.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: 450 per serving
- Protein: 28g
- Sodium: 680mg
FAQs
Can I use brown rice instead of white?
Yes, you can use brown rice, but it will require a longer cooking time. Adjust the broth accordingly and allow for an extra 10-15 minutes in the oven.
Is this recipe suitable for meal prep?
Absolutely! It stores well in the fridge for 3-4 days and also freezes beautifully.
What can I serve with baked rice?
A side salad or garlic bread complements this dish wonderfully!
Can I make it vegetarian?
Yes, absolutely! You can substitute the chicken with your favorite vegetables and use vegetable broth instead.
Conclusion
Baked Rice with Vegetables and Chicken is a nourishing and flavorful dish that’s simple enough for a weeknight yet impressive enough for company. Its one-pot nature means easy cleanup while still delivering a restaurant-quality meal at home. Whether you’re preparing for family or guests, this recipe will surely become a favorite. Don’t forget to share your experience in the comments below, and feel free to experiment with variations to make this recipe truly your own. Happy cooking!
Print
Delicious Baked Rice with Vegetables and Chicken
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
Baked Rice with Vegetables and Chicken is a nourishing and flavorful dish that’s simple enough for a weeknight yet impressive enough for company.
Ingredients
- 4 chicken legs (drumsticks and thighs separated)
- 1 large onion, coarsely chopped
- 1 large bell pepper, sliced into strips
- 2 garlic cloves, minced
- 2 carrots, grated
- ½ tsp ground cumin
- ½ tsp sweet or smoked paprika
- 1 pinch curry powder
- 1 bay leaf
- 250g long-grain or basmati rice
- 600ml chicken broth
- 3 tbsp fresh parsley, chopped
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 190°C (375°F) with fan circulation. While the oven heats up, get your large oven-safe pot or Dutch oven ready.
- In the pot, add a drizzle of olive oil and set the heat to medium-high. Season the chicken pieces generously with salt and pepper before placing them into the pot skin-side down.
- Using the same pot, add a touch more olive oil if necessary after removing the chicken. Add in your coarsely chopped onion, minced garlic, grated carrots, and sliced bell pepper. Cook for about 5 minutes.
- Next, stir the rice into the pot with the sautéed vegetables. Add the cumin, smoked paprika, curry powder, bay leaf, and a sprinkle of salt and pepper.
- Pour in the chicken broth and give it a good stir to combine all ingredients thoroughly. You’ll want to bring the mixture to a boil for a couple of minutes.
- Finally, return the browned chicken pieces on top of the rice and vegetable mix. Cover the pot with a lid or aluminum foil to ensure even cooking and moisture retention.
- Once cooked, remove the pot from the oven and uncover it. Sprinkle freshly chopped parsley over the top for a pop of color and added freshness.
Notes
For a richer flavor, consider marinating the chicken beforehand with the spices for at least an hour.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 680 mg
- Protein: 28 g