Steam Oven Baked Chicken and Rice

Name: Steam Oven Baked Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 1.3 lb chicken thighs (600g boneless and skinless, 4-6, depending on size); 1 tsp paprika (I love smoked, my kids and husband prefer sweet); 1/2 tsp dried thyme leaves; ½ tsp garlic powder; ¼ tsp onion powder; ½ tsp black pepper; ½ tsp salt; 1 onion (small, or 1/2 large one, finely chopped); 1 clove garlic (minced); 2 tbs butter (olive oil if you must, but the butter is a key part of the flavoring in this dish); 2 cups long grain rice (400g I have also used Basmati with success, same liquid ratios); 3 cups chicken stock (750ml)

Chicken

Dinner

One Pot

Steam Oven

4 servings

servings

10 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

1.3 lb chicken thighs (600g boneless and skinless, 4-6, depending on size)

1 tsp paprika (I love smoked, my kids and husband prefer sweet)

1/2 tsp dried thyme leaves

½ tsp garlic powder

¼ tsp onion powder

½ tsp black pepper

½ tsp salt

1 onion (small, or 1/2 large one, finely chopped)

1 clove garlic (minced)

2 tbs butter (olive oil if you must, but the butter is a key part of the flavoring in this dish)

2 cups long grain rice (400g I have also used Basmati with success, same liquid ratios)

3 cups chicken stock (750ml)

Directions

Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable steam settings, use 60%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you.

While the oven heats, trim any excess fat from your chicken, Mix together the paprika, thyme, garlic and onion powders, pepper and salt in a small dish. Sprinkle this mixture evenly over both sides of the chicken.

Once the oven is at temperature, put the onion, garlic and butter into a heatproof casserole pan or baking dish. Put the dish into the oven for 5 minutes, until the butter is melted and the onion and garlic have softened.

Add the rice to the pan and stir so all the grains are coated in the butter, then pour in the stock. Lay the chicken on top of the rice (it’ll look like it’s swimming, but don’t worry).

Return the pan to the oven (no lid) and cook for 30 minutes, by which time the chicken should be golden and tender, and the liquid should have fully absorbed into the rice.

Remove the chicken from the pan and fluff the rice, then return the chicken. For kids, I often slice the chicken before taking the pan to the table, to make serving and eating easier.

Serve hot with roasted vegetables or a green salad alongside.

Notes

10/09 going to sauté zucchini, capsicum and mushrooms before adding rice. And add chickpeas with rice.

Next time tomatoes would work well

Nutrition

Serving Size

Calories

717 kcal

Total Fat

27 g

Saturated Fat

9 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

132 mg

Sodium

692 mg

Total Carbohydrate

84 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

30 g