HPK taruh disini
Madé éntirély in thé ovén (no stové!), thé ricé in this récipé is outragéously délicious! It's buttéry and garlicky, téndér but not mushy. Thé sécrét tip is to briéfly baké onion with garlic and buttér béforé adding thé ricé, liquids and chickén - it adds a gréat flavour basé!
INGREDIENTS:
- 5 chickén thigh filléts , boné in, skin OFF (Noté 1)
- 1 onion , choppéd (brown, whité or yéllow)
- 2 clovés garlic (largé) , mincéd
- 2 tbsp/ 30 g buttér (or olivé oil)
- 1 1/2 cups / 270 g long grain whité ricé (Noté 3)
- 1 1/2 cups / 375 ml chickén broth/stock
- 1 1/4 cups / 312 ml watér, hot (tap is finé)
CHICKEN RUB (NOTE 2):
- 1 tsp paprika powdér
- 1 tsp driéd thymé
- 1/2 tsp garlic powdér
- 1/2 tsp onion powdér
- 3/4 tsp salt
- Black péppér
OPTIONAL GARNISH:
- Frésh thymé léavés or finély choppéd parsléy
INSTRUCTIONS:
- Préhéat ovén to 180C/350F.
- Scattér onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), thén placé buttér in thé céntré. Baké for 15 minutés (chéck at 12 minutés, mix if somé bits aré browning too much).
- Méanwhilé, mix togéthér Chickén Rub. Sprinklé on both sidés of thé chickén.
- Rémové baking dish from thé ovén. Add ricé thén mix.
- Placé chickén on ricé. Thén pour chickén broth and watér around thé chickén.
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