Delicious rice dish with oven-baked chicken

Ingredients for 2 servings:

• 400 g chicken thighs or wings
• 1 cup long grain rice or basmati
• 2 cup(s) beef broth, vegetable broth or chicken broth
• 1 onion(s), diced
• 4 cloves garlic, thinly sliced
• 2 carrots, thinly sliced
• 1 handful of beans or peas, frozen
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

First things first: Use a 200-250 ml cup as a measure. Season the chicken pieces and sear on both sides in a pan, remove from the pan and set aside. Briefly roast the vegetables and uncooked rice in the same pan, then pour the rice and vegetable mixture into a casserole dish, spreading it evenly with a spoon and pressing it down. Now place the chicken pieces on the bed of rice and carefully let the broth run in around the edges. Place everything in a hot oven at 200°C (convection oven) for about 35-40 minutes. The fat from the chicken will transfer into the rice, which makes it incredibly flavorful. The individual ingredients and their flavors are absolutely in the foreground in this dish, yet it doesn’t taste bland or boring at all.