½tspchili powder(leave out if you don't like spicy)
½tspground black pepper
1 ½cups(275 g) long grain white rice(Mexican rice, basmati, jasmine, etc.)
1(100 g) large onion(finely chopped)
½cup(100 g) japalenos or green bell pepper(diced)
¼tspground black pepper
2 ¾cups(660ml) chicken stock(hot, boiling)
Add all spices and oil for the chicken marinade to a medium bowl and mix well.
Add chicken to the bowl and coat evenly all sides. Cover and place on the fridge for at least 30 minutes (or overnight).
Preheat oven to 350°F (180°C) and lightly grease a baking dish about 10″ x 15″ (25 x 35 cm).
Add onions, jalapenos, salt, pepper, cumin, oil, paprika and tomato paste to the baking dish.
Pour over the chicken stock (make sure it's hot/boiling) and give it a good mix. Add the rice and mix well, then arrange the chicken.
Cover with foil and bake for 30 minutes.
Uncover the dish and drizzle the chicken with a little bit of oil. Keep baking, uncovered, for another 20 minutes or just until chicken is cooked through (read notes!).
Remove the chicken from the dish, fluffy rice with a fork and return the chicken on top of rice.
Cover with foil and allow to rest for another 10 minutes before serving garnished with cilantro.
The cooking time will depend on the size of your chicken, larger pieces needs more time for cooking, but overall you’ll need from 50 to 60 minutes for your chicken to cook through.
If you want the chicken to brown a little more on top, place the dish under the broiler for 3-4 minutes.
When you add salt to rice mixture, please take in mind what kind or brand of chicken stock you're using. Some brands have more salt on it than others and you might need not salt at all or maybe add a little bit more, depending.
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