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Baked Rice with Vegetables and Chicken

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A comforting one-pot meal made with tender chicken legs, colorful bell peppers, and nutritious carrots, all baked with fluffy rice.

Ingredients

Scale
  • 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

  1. Preheat your oven to 180°C (350°F).
  2. In a large oven-safe pot, heat olive oil over medium heat, season chicken with salt and pepper, and brown them for 5-7 minutes on each side.
  3. Remove the chicken and sauté onion, bell pepper, and grated carrots for about 5 minutes until softened. Add minced garlic and cook for another minute.
  4. Add ground cumin, paprika, and curry powder, stirring to combine. Mix in the rice to absorb the flavors.
  5. Pour in chicken broth and add the bay leaf, stirring and bringing to a boil.
  6. Return the browned chicken to the pot, cover, and bake for 30-35 minutes until rice is fluffy and chicken is cooked through.
  7. Discard the bay leaf, garnish with parsley, and serve hot.

Notes

Customize with your favorite vegetables and check the chicken for doneness.

Nutrition

Find it online: https://hwepodcast.com/baked-rice-with-vegetables-and-chicken/