Chicken and Rice Bake

Storing and Planning Ahead

Keeps in the fridge for up to 3 days. Reheat with a splash of water, covered, until piping hot.

Chicken and Rice Bake: The Method

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan).

   Mark done

2. Mix the rice, stock, water, onion, carrot, peas, garlic, thyme, paprika, oil and pepper in a 23 by 33 cm baking dish. Lay the chicken pieces on top.

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3. Cover tightly with foil and bake for 40 minutes, until the rice is tender and the chicken reaches 74°C.

   Mark done Start 40 min timer

4. Uncover and bake for 5 minutes more. Rest for 5 minutes, then fluff the rice and stir through the parsley.

   Mark done Start 5 min timer

Worth Knowing

• Rinse the rice first; it removes surface starch and keeps the grains separate.
• Check that the foil is tight at the edges; a gap lets the steam out and leaves hard rice.
• If the rice is still firm, add a splash of hot water, cover and bake for 10 minutes more.

Serving Ideas

Steamed green beans · A cucumber salad · Fresh pineapple

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Chicken and Rice Bake

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.