Chicken & Rice Bake

Ingredients

5 bone in chicken thigh fillets, peel skin OFF
1 onion , chopped (brown, white or yellow)
2 cloves garlic (large) , minced
2 tbsp (30g) butter (or olive oil)
1 1/2 cups (270g) uncooked white rice
1 1/2 cups (375 ml) chicken broth/stock , hot
1 1/4 cups (315 ml) water
1 tsp chilly powder
1 tsp curry powder
1 tsp curry leaves
3/4 tsp Salt
pepper as required
Parsley

Method

Step 1

Preheat oven to 180°C/350°F

Step 2

Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).

Step 3

Mix chilly powder,curry powder,curry leaves, salt and pepper, sprinkle on both sides of the chicken Remove baking dish from the oven. Add rice then mix.

Step 4

Place chicken on rice. Then pour chicken broth and water around the chicken.

Step 5

Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.

Step 6

Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

Done

Nutritional Information (Per Serving)

per potion 362g

Calories 499 kcal

Protein 21g

Fat 11g

Carbohydrates 47g