Description
Baked Chicken Thighs with Turmeric Rice
Ingredients:
For the Chicken:
4 chicken thighs (bone-in, skin-on)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp dried thyme
Salt and pepper to taste
For the Turmeric Rice:
1 cup basmati rice
2 cups chicken broth
1 tsp turmeric powder
1/2 tsp cumin
1 tbsp butter or olive oil
Optional Garnish:
Fresh parsley, chopped
Instructions:
1. Prepare the Chicken:
Preheat oven to 375°F (190°C).
In a bowl, mix garlic powder, paprika, thyme, salt, and pepper with olive oil. Rub the mixture all over the chicken thighs.
2. Prepare the Rice:
In a baking dish, combine basmati rice, chicken broth, turmeric, cumin, and butter. Stir well to mix evenly.
3. Assemble:
Place the seasoned chicken thighs on top of the rice mixture in the baking dish.
4. Bake:
Cover the dish with foil and bake for 35 minutes.
Remove the foil and bake for another 20-25 minutes until the chicken skin is crispy and the rice is fully cooked.
5. Serve:
Garnish with fresh parsley and serve hot.
Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels; this is crucial for crispy skin. In a small bowl, thoroughly combine 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 1 tsp dried thyme, and generous salt and pepper. Rub this mixture under the skin and all over each thigh. For the rice, rinse 1 cup of basmati rice in cold water until it runs clear to remove excess starch. In your 9×13 baking dish, whisk together the rice, 2 cups chicken broth, 1 tsp turmeric, 1/2 tsp cumin, and 1 tbsp butter. Place the seasoned chicken thighs directly on top of the rice. Cover tightly with foil and bake on the middle rack for 35 minutes. Carefully remove the foil and bake for an additional 20-25 minutes. The chicken is done when its internal temperature reaches 165°F and the skin is golden and crisp, and the rice has absorbed all the liquid.
Serving Suggestions
This hearty one-pan meal is complete on its own, but can be easily elevated. Serve it with a bright, acidic side to cut through the richness. A simple salad of arugula with a lemon vinaigrette, or a side of roasted vegetables like broccoli or green beans, works perfectly. For a creamy contrast, add a dollop of Greek yogurt or tzatziki sauce on the side. The dish also pairs wonderfully with warm naan or pita bread to scoop up the flavorful rice.
How-to Summary
Dry chicken, season well. Rinse rice, mix with broth and spices in a baking dish. Place chicken on top. Cover and bake at 375°F for 35 minutes. Uncover and bake 20-25 minutes more until chicken is crispy and cooked through. Garnish and serve.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but boneless, skinless breasts will cook faster and can dry out. Reduce the initial covered baking time by 10-15 minutes and check for doneness at 165°F internal temperature.
My rice is still hard after baking. What happened? This usually means the liquid was absorbed or evaporated too quickly. Ensure your dish is tightly covered with foil for the first phase, and verify your oven temperature with a thermometer. You may need to add 1/4 cup more broth next time.
Can I make this ahead of time? You can assemble the dish up to a day ahead, keep it covered in the refrigerator, and then bake it directly from the fridge, adding 5-10 minutes to the covered baking time.
What can I substitute for chicken broth? Vegetable broth works well. For a richer flavor, use bone broth. In a pinch, water with an extra 1/2 teaspoon of salt can be used.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a covered oven dish at 350°F until warmed through, or in the microwave with a damp paper towel over it to keep the rice moist.
Common Mistakes to Avoid
- Not drying the chicken skin: This prevents proper browning and crispiness.
- Forgetting to rinse the rice: Unrinsed rice can result in a gummy, sticky texture.
- Using a dish that’s too small: Crowding prevents even cooking and crisping. Use a proper 9×13 inch or similar-sized dish.
- Peeking during the covered bake: Lifting the foil releases steam and can affect the rice cooking time.
- Underseasoning: Be generous with salt and pepper, as they season both the chicken and the rice beneath it.
Conclusion
This Baked Chicken Thighs with Turmeric Rice recipe is a testament to how simple ingredients can create a deeply flavorful and satisfying meal with minimal cleanup. The key lies in the technique: properly preparing the chicken and allowing it to bake directly over the rice, which infuses every grain with incredible flavor. By following the step-by-step guide and heeding the common mistakes, you’ll master a reliable, impressive dish perfect for both weeknight dinners and casual entertaining. The vibrant color from the turmeric and the aromatic spices guarantee a meal that is as pleasing to the eye as it is to the palate.