A comforting, one-pan dish where tender chicken meets creamy, flavorful rice straight from the oven.
Pilaf la Cuptor – Creamy Oven-Baked Rice with Chicken
Rice:
Vegetables:
Liquid
Seasonings for rice:
Chicken:
Instructions
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Prepare the rice:
Rinse the rice in a baking tray by adding water and stirring gently. Change the water 2–3 times until it runs clear. Set aside.
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Add vegetables:
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Finely chop the onion and grate the carrots.
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Add both to the tray with the rice.
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Stir in the tomato paste (or broth, if using).
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Add liquid and seasonings:
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Measure 3 cups of cold water using the same cup from the rice. Pour into the tray.
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Season with salt, black pepper, and drizzle with olive oil (2–3 tablespoons). Mix gently to combine.
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Season and arrange the chicken:
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Season chicken thighs with salt, black pepper, and sweet paprika (or spices of your choice).
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Rub 1–2 tablespoons of olive oil onto the chicken to help spices adhere.
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Place the chicken pieces on top of the rice mixture in the tray.
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Bake:
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Preheat oven to 200°C (392°F).
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Bake for about 1 hour, or until the chicken is golden and the water is absorbed into the rice.
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Serve:
- Fluff the rice slightly and serve warm directly from the tray.
