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Golden brown baked chicken thighs resting on a bed of yellow spiced vegetable rice in a skillet.

Baked Chicken Thighs with Spiced Vegetable Rice

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 4 bone -in, skin-on chicken thighs
  • 1.5 cups long -grain basmati rice, rinsed
  • 3 cups chicken broth
  • 1 cup frozen peas and carrots mix
  • 1 small yellow onion, finely diced
  • 2 cloves garlic , minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 2 tablespoons extra virgin olive oil

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Pat chicken thighs dry and season both sides with smoked paprika, cumin, salt, and black pepper.
  3. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  4. Sear the chicken thighs skin-side down for 5 to 6 minutes until the skin is golden and crisp; remove chicken and set aside.
  5. In the same pan, sauté the diced onion and minced garlic for 3 minutes until translucent.
  6. Add the rinsed rice and turmeric to the pan, stirring for 1 minute to toast the grains.
  7. Pour in the chicken broth and stir in the frozen vegetables, ensuring the rice is evenly submerged.
  8. Place the seared chicken thighs on top of the rice mixture, skin-side up.
  9. Cover the pan with a tight-fitting lid or aluminum foil and bake in the oven for 30 minutes.
  10. Remove the cover and bake for an additional 5 to 10 minutes until the liquid is fully absorbed and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  11. Let the dish rest for 5 minutes before fluffing the rice with a fork and serving.