Authentic, classic chicken and rice baked slowly to perfection in the oven. Simple ingredients are cooked in a manner that extracts every bit of flavor from each.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsLet’s talk about the star of the show: the chicken.
For this dish, we recommend using bone-in, skin-on chicken pieces. They’ll release more flavor and help keep the meat moist during the slow cook in the oven.
Now, let’s talk about the rice. You’ll want to use long-grain rice for this dish, as it’ll cook evenly and absorb all those delicious flavors.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Place half of the chicken in a Dutch oven.
Cover with the onions, mushrooms, and half of the butter.
Cover with remaining chicken, season, and dot with butter.
Cover and bake for about 45 minutes.
Remove chicken pieces, add rice, and stir into cooking fat.
Add the boiling stock.
Place chicken over the mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.
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