Description
A cozy one-pan meal featuring tender chicken thighs baked over curry-spiced rice with colorful vegetables. Perfect for busy nights or weekend comfort food.
Ingredients
- Chicken Thighs: 6 pieces, bone-in and skin-on
- Long Grain White Rice: 1 ½ cups, uncooked
- Chicken Broth: 3 cups
- Curry Powder: 2 tablespoons
- Turmeric: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Frozen Peas and Carrots Mix: 1 ½ cups
- Red Bell Pepper: 1, diced
- Onion: 1 small, chopped
- Salt: 1 ½ teaspoons
- Black Pepper: ½ teaspoon
- Olive Oil: 2 tablespoons
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C) and lightly grease a large baking dish or oven-safe skillet.
- Combine Ingredients: In a large bowl, mix the uncooked rice, broth, curry powder, turmeric, garlic powder, salt, pepper, peas and carrots, red bell pepper, and chopped onion until well combined.
- Prepare Your Cooking Vessel: Pour the rice and veggie mixture into your greased baking dish or skillet. Spread evenly.
- Assemble the Dish: Season chicken thighs with a pinch of salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken thighs skin-side down for 3–4 minutes until golden. Place the chicken thighs on top of the rice mixture, skin-side up.
- Cook to Perfection: Cover the dish tightly with foil or a lid. Bake for 45 minutes, then uncover and bake an additional 15–20 minutes until the chicken is cooked through and the rice is tender.
- Finishing Touches: Let rest for 10 minutes before serving. Garnish with fresh herbs like cilantro or parsley if desired.
- Serve and Enjoy: Bring it to the table and dig in. It’s best enjoyed hot and fresh with a squeeze of lime or yogurt on the side.
Notes
- Use warm broth for better rice texture.
- Letting it rest ensures fluffy rice and juicy chicken.
- Swap veggies as desired — spinach, corn, or green beans work great.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg