This succulent, tender and easy oven baked chicken rice is a comforting recipe that only takes 30 minutes to bake in the oven!
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This easy oven baked chicken rice is one of the most searched recipes on our website! Why? Because it's a simple meal that you can prepare for any occasion, whether for a busy weekday dinner or a family Sunday lunch!
In this recipe, all the ingredients are important, but we give a little more emphasis to the Portuguese chorizo, which gives the chicken and rice that extra flavor that makes all the difference!
The mix of flavors is simply delicious! All ingredients are used to make this recipe as delicious as possible! Your family will love this comforting and delicious recipe.
Here you'll find all the ingredients needed to make this recipe:
Chicken - Tender and juicy flaked chicken full of flavors.
Long-grain rice or medium-grain rice - Long-grain rice is looser while medium-grain rice is creamier and absorbs all the flavors.
Portuguese chouriço - Portuguese chouriço cut into small pieces. Adds flavor and color to the recipe.
Chopped onion, chopped garlic and olive oil - Ingredients that add flavor to the sauté.
Nutmeg - To seasoning the flaked chicken.
Egg yolk - To brush before baking..
Water, onion and salt - To cook the chicken.
Salt - Highlights all the other flavors.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY OVEN BAKED CHICKEN RICE
Step 1: Place the chicken in a saucepan with water seasoned with salt (1 teaspoon) and a small peeled onion. Boil over high heat.
Step 2: When starts boiling, reduce to medium-low heat and cook the chicken for about 40 minutes.
Step 3: Turn off the heat, drain the chicken with a skimmer and reserve the cooking water. Remove the skin and bones and flake the chicken with a fork.
Step 4: In a large saucepan, add the chopped onion, chouriço cut into small pieces, chopped garlic and the olive oil. Sauté over low heat for about 5 minutes, stirring occasionally.
Step 5: Add the flaked chicken and season with nutmeg. Stir and cook over low heat for about 7 to 8 minutes, stirring occasionally.
Step 6: Add the rice and season with salt (1 teaspoon). Stir, pour the cooking water (about 700 ml (3 cups)) and boil over medium-high heat.
Step 7: When starts boiling, reduce to low heat and let cook for 10 to 12 minutes.
Step 8: Preheat the oven to 180ºC (350ºF).
Step 9: Place the rice and chicken mixture to the baking dish and brush with egg yolk.
Step 10: Bake for about 25 to 30 minutes or until golden.
Step 11: Turn off the oven and serve.
RECIPE TIPS FOR EASY OVEN BAKED CHICKEN RICE
1. If the chicken rice starts to brown too much reduce the oven temperature or cover with aluminum foil.
2. If you have leftovers, store the chicken rice in the refrigerator in an airtight container (don't forget to let the chicken rice cool completely before storing it in the refrigerator).
TIPS FOR COOKING RICE
If the chicken starts to brown too much reduce the oven temperature or cover with aluminum foil.
1. We usually use long-grain rice or medium-grain rice but you can use another type of rice. Long-grain rice is looser while medium-grain rice is creamier and absorbs all the flavors.
2. The amount of water for the rice depends on each person's taste. The mesure we usually use is 250 ml (about 1 cup) to 300 ml (1 1/3 cups) of water per 100 grams (1/2 cup) rice.
3. Always cook the rice with the pan covered and over low heat to prevent the rice from burning and sticking to the bottom of the pan.
Place the chicken in a saucepan with water seasoned with salt (1 teaspoon) and a small peeled onion. Boil over high heat.
When starts boiling, reduce to medium-low heat and cook the chicken for about 40 minutes.
Turn off the heat, drain the chicken with a skimmer and reserve the cooking water. Remove the skin and bones and flake the chicken with a fork.
In a large saucepan, add the chopped onion, chouriço cut into small pieces, chopped garlic and the olive oil. Sauté over low heat for about 5 minutes, stirring occasionally.
Add the flaked chicken and season with nutmeg. Stir and cook over low heat for about 7 to 8 minutes, stirring occasionally.
Add the rice and season with salt (1 teaspoon). Stir, pour the cooking water (about 700 ml (3 cups)) and boil over medium-high heat.
When starts boiling, reduce to low heat and let cook for 10 to 12 minutes.
Preheat the oven to 180ºC (350ºF).
Place the rice and chicken mixture to the baking dish and brush with egg yolk.
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