One Pan Oven Chicken & Rice

Ingredients

• 6 thighs chicken — skin removed
• 2 tbsp green seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chicken bouillon
• 1 tsp sazon seasoning
• ½ tsp black pepper
• 1 tbsp paprika
• 1 tsp seasoned salt
• 2 cups basmati long grain rice
• 2½ cups chicken broth
• 4 tbsp melted butter
• chopped onions
• chopped red bell pepper
• chopped green bell pepper
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tsp sazon seasoning
• 1 tsp chicken bouillon
• 1 tsp parsley flakes

Steps

1. 1

   Wash the chicken thighs in lemon juice and remove the skin to reduce oil in the rice.

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2. 2

   In a bowl, combine the chicken with green seasoning, complete seasoning, black pepper, garlic powder, onion powder, chicken bouillon, paprika, and seasoned salt. Mix well to coat the chicken evenly.

3. 3

   Cover the chicken and let it marinate for 4 to 6 hours, or overnight if possible.

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4. 4

   Wash the basmati rice thoroughly to remove excess starch and prevent stickiness.

   ▶ 1:40
5. 5

   In a large baking dish, add chopped onions, chopped red and green bell peppers, and the seasonings (lightly, as the chicken broth contains salt).

   ▶ 2:20
6. 6

   Add melted butter and chicken broth to the vegetable mixture and mix well.

   ▶ 2:50
7. 7

   Add the washed rice to the mixture and stir to combine.

   ▶ 3:20
8. 8

   Place the marinated chicken on top of the rice mixture.

   ▶ 3:47
9. 9

   Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 1 hour.

   ▶ 4:23
10. 10

    After 1 hour, remove the foil and spray the chicken with butter spray. Return to the oven for an additional 25 minutes.

    ▶ 5:09
11. 11

    For the last 5 minutes, switch the oven to broil to brown the chicken on top.

    ▶ 5:14