Week Night Baked Chicken and Rice

Baked Chicken and Rice is more than just a meal; it’s a comforting culinary experience that brings warmth to any gathering. The combination of perfectly seasoned chicken quarters and flavorful tomato rice creates a dish that satisfies both the soul and the palate.

Ingredients:

For the Chicken Quarters:

For the Tomato Rice:

Instructions:

For the Chicken Quarters:

1. Preheat the oven: Set it to 375°F (190°C).
2. Spice mixture: In a small bowl, combine olive oil, paprika, garlic powder, dried thyme or rosemary, salt, and pepper.
3. Coat the chicken: Rub the spice mixture evenly over the chicken leg quarters.
4. Arrange on a sheet: Place the seasoned chicken on a baking sheet or in a baking dish.
5. Bake: Cook for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and the skin is crispy and golden.

For the Tomato Rice:

1. Prepare skillet: While the chicken is baking, heat a tablespoon of olive oil in a large oven-safe skillet over medium heat.
2. Sauté onion and garlic: Add chopped onion and minced garlic, sauté until soft and translucent.
3. Toast the rice: Stir in the rice, cook for 2 minutes until lightly toasted.
4. Add tomatoes and seasonings: Mix in the undrained diced tomatoes, dried oregano, salt, and pepper.
5. Pour broth: Add chicken broth and bring the mixture to a boil.
6. Combine with chicken: Once the chicken is done, nestle it into the tomato rice mixture in the skillet.
7. Finish baking: Cover with a lid or aluminum foil and return to the oven for an additional 20-25 minutes, or until the rice is cooked and has absorbed the liquid.