5 bone-in chicken thigh fillets, peel skin OFF, (Note 1)5 bone-in chicken thigh fillets, peel skin OFF, (Note 1)
1 onion, chopped (brown, white, or yellow)1 onion, chopped (brown, white, or yellow)
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2 cloves garlic (large), minced2 cloves garlic (large), minced
2 tbsp (30g) butter (or olive oil)2 tbsp (30g) butter (or olive oil)
1 1/2 cups (270g) uncooked white rice (Note 3)1 1/2 cups (270g) uncooked white rice (Note 3)
1 1/2 cups (375 ml) chicken broth/stock, hot (I microwave)1 1/2 cups (375 ml) chicken broth/stock, hot (I microwave)
1 1/4 cups (315 ml) water, hot (tap is fine)1 1/4 cups (315 ml) water, hot (tap is fine)
CHICKEN RUB (NOTE 2):
1 tsp paprika powder1 tsp paprika powder
1 tsp dried thyme1 tsp dried thyme
1/2 tsp garlic powder1/2 tsp garlic powder
1/2 tsp onion powder1/2 tsp onion powder
3/4 tsp salt3/4 tsp salt
Black pepper black pepper
OPTIONAL GARNISH:
Oil spray oil spray
Fresh thyme leaves or finely chopped parsley fresh thyme leaves or finely chopped parsley
Instructions
Preheat oven to 180°C/350°F.
Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
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Remove baking dish from the oven. Add rice then mix.
Place chicken on rice. Then pour chicken broth and water around the chicken.
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.
Stand for 5 minutes, then remove chicken and fluff up the rice. Garnish with parsley or thyme if desired, serve and enjoy!