Pin it
Baked rice brings together effortless oven cooking with rich Mediterranean flavors. As the aromas waft from the oven, the kitchen fills with warmth that promises a memorable meal. This treasured family recipe, passed down from my Provençal grandmother who always added fresh herbs from her garden, has become a cornerstone of my home cooking, adapting with each season.
Recently when serving this to guests unfamiliar with home cooking, their amazement at the rice's deep flavor reminded me why I love making it. Even my daughter, typically fussy with vegetables, devours this dish where they become tender and flavorful.
Essential Ingredients (Serves 4)
- Chicken thighs (4 pieces): Select skin-on pieces to protect the meat and provide delicious crispiness. Thighs remain juicier than breasts during cooking
- Onion (1 large): Yellow or red onions provide natural sweetness. Avoid sharp white onions
- Bell pepper (1 large): Red adds sweetness, green provides herbal notes. Yellow or orange give beautiful color
- Garlic (2 cloves): Fresh is best, finely chopped rather than pressed to release more aroma
- Carrots (2 medium): Choose firm, brightly colored ones for freshness
- Spices (cumin, paprika, curry): Use freshly ground for maximum flavor. Smoked paprika adds extra depth
- Basmati rice (250g): Its fine texture and natural fragrance enhance the dish. Thai rice works well too
- Chicken stock (60cl): Homemade is ideal, otherwise use low-sodium organic stock
Detailed Instructions
- 1. Essential Preparation
- Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 190°C with fan. Rinse rice until water runs clear to remove excess starch. Cut onion into even wedges, slice pepper into uniform strips, and grate carrots using large holes.
- 2. Browning the Chicken
- Heat olive oil in enameled cast iron pot. Pat chicken pieces completely dry. Place skin-side down and let brown undisturbed for 6-7 minutes. Carefully turn and cook 5 minutes more. Goal is golden crust, not full cooking.
- 3. Aromatic Base
- Remove chicken, keeping fond in pot. Add onion, cook until translucent (3-4 minutes). Add garlic briefly, then peppers and carrots. This gradual cooking develops flavors while maintaining textures.
- 4. Careful Assembly
- Add spices, cook one minute to bloom. Stir in rice to coat with oil and spices. Pour hot stock in gradually, stirring gently. Liquid should just cover rice.
- 5. Perfect Baking
- Place chicken on top, skin up. Cover tightly with lid or foil. Bake 20-25 minutes. Check halfway, adding hot stock if needed. Rice is done when liquid absorbs and grains are tender but firm.
Family reactions to this dish are always memorable. Even my father, typically hesitant about casseroles, was won over instantly. The secret lies in perfectly cooked rice and chicken that nearly falls off the bone.
Seasonal Variations
Mediterranean style includes cherry tomatoes that burst during cooking. Summer calls for diced zucchini. Fall welcomes mushrooms for earthiness. Winter version incorporates butternut squash that melts into the dish.
Pin it
Stock Preparation
Quality stock is crucial. When possible, make it ahead using chicken wings, vegetable trimmings, thyme, bay leaf and black peppercorns. This collagen-rich base creates exceptional rice texture.
Serving Suggestions
Let rest covered 5-7 minutes after baking. This allows rice to finish absorbing stock and flavors to settle. Garnish with fresh chopped herbs - parsley, cilantro or chives. Finish with quality olive oil drizzle.
This dish transcends mere technique. It embodies shared family meals where conversations flow freely, accompanied by aromatic spices and fresh herbs. It demonstrates how carefully chosen simple ingredients, prepared with attention to detail, create something extraordinary that nourishes both body and soul.
Frequently Asked Questions
- → Can I use other chicken cuts?
- Yep, chicken breasts work too. Just reduce the initial cooking time to about 8-10 minutes so they don’t dry out.
- → Can I make this ahead of time?
- Absolutely! Prep everything up to putting it in the oven. If chilled, add an extra 5 minutes when baking.
- → What kind of rice is best?
- Basmati or any long-grain rice is perfect. Skip round rice since it might turn out too sticky.
- → How do I know it’s done?
- The rice should absorb all the liquid and be soft. The chicken should be fully cooked through.
- → Can I add more veggies?
- Sure thing! Corn, peas, or multi-colored bell peppers would all work wonderfully in this dish.