Week Night Baked Chicken and Rice


For the Chicken Quarters:

 4 chicken leg quarters

 2 tablespoons olive oil

 1 teaspoon paprika

  teaspoon garlic powder

  teaspoon dried thyme or rosemary

 Salt and pepper to taste

For the Tomato Rice:

 1 cup long-grain white rice

 1 can (14 oz) diced tomatoes, undrained

  onion, finely chopped

 2 cloves garlic, minced

 2 cups chicken broth

 1 teaspoon dried oregano

 Salt and pepper to taste


For the Chicken Quarters:

 Preheat the oven to 375°F (190°C).

 In a small bowl, mix together the olive oil, paprika, garlic powder, dried thyme or rosemary, salt, and pepper.

 Rub the spice mixture all over the chicken leg quarters, ensuring they are evenly coated.

 Place the seasoned chicken quarters on a baking sheet or in a baking dish.

 Bake in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.

For the Tomato Rice:

 While the chicken is baking, prepare the tomato rice. In a large oven-safe skillet, heat a tablespoon of olive oil over medium heat.

 Add the chopped onion and minced garlic, sautéing until they become soft and translucent.

 Stir in the rice and cook for about 2 minutes, stirring occasionally until the rice is lightly toasted.

 Add the undrained diced tomatoes, dried oregano, salt, and pepper. Mix well.

 Pour in the chicken broth and bring the mixture to a boil.

 Once the chicken quarters are done baking, nestle them into the tomato rice mixture in the skillet.

 Cover the skillet with a lid or aluminum foil and return it to the oven for an additional 20-25 minutes, or until the rice is cooked and has absorbed the liquid.


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