Tomato Basil Baked Chicken and Rice

overhead shot of chicken served with rice on small white plate with salad

5 from 6 votes

This Baked Chicken and Rice is loaded with a gorgeous Tomato and Basil flavour. It makes the perfect dinner because it's all made in one dish!

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Main Course

Cuisine: Universal

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

8" x 12" / 20cm x 30cm Baking Dish (see notes)
Small Pot (to combine chicken seasoning)
Jug (for stock/water)
Serving Spoon
Sharp Knife & Chopping Board
Whisk

Ingredients

Chicken

6 bone in skin on Chicken Thighs (see notes)
2 tsp Paprika
1 tsp EACH: Dried Parsley, Garlic Powder
3/4 tsp Salt
1/2 tsp EACH: Onion Powder, Dried Basil
1/4 tsp Black Pepper

Tomato Basil Rice

1 1/2 cups (~300g) Uncooked Long Grain Rice
1 1/2 cups / 375ml Hot Chicken Stock
1 1/2 cups / 375ml Hot Water
1 cup / 125g Sun Dried Tomatoes, finely diced (patted dry to remove oil)
1/4 cup / 65g Tomato Puree (Tomato Paste in US)
1 small bunch of Fresh Basil, finely diced
1 medium White Onion, finely diced
1 1/2 tsp Dried Basil
1/2 tsp Salt (can adjust to preference)
Oil Spray, as needed

To Serve

Rocket/Arugula or Watercress
Shaved Parmesan
Balsamic Glaze

Instructions

In a small pot combine 2 tsp paprika, 1 tsp garlic powder & dried parsley, 3/4 tsp salt, 1/2 tsp onion powder & dried basil and 1/4 tsp black pepper. Coat the chicken skin-side-up with around 2/3 of the spice mix, lightly rub, then flip over the chicken and rub in the rest of the seasoning. Place to one side.
Add the diced onion to a baking dish and spray with oil. Pop in the oven at 180C/350F for 10mins, or until it just begins to soften/pick up colour.
When the onion is cooked, pour chicken stock & water into the baking dish. Add tomato puree, sun dried tomatoes, dried basil and salt. Use a whisk to blend the tomato puree, then add rice and give it all a final stir.
Place chicken in the dish skin-side-up and coat in a little oil spray. Don't worry if the liquid covers some of the skin, it'll soon reduce in the oven. Pop the whole thing in the oven at 180C/350F for 50mins, or until the chicken skin is crispy and beginning to char, with the liquid reduced right down and the rice around the edges cooked. Let it rest for 5mins.
Remove the chicken then sprinkle fresh basil over the rice. Use a fork to combine the basil and fluff up the rice. Serve chicken thighs with rice and a side salad of leafy green, shaved parmesan and balsamic glaze!

Video

Notes

a) Rice - I find long grain rice comes out the fluffiest, but most white kinds of rice work well. I've tested with Basmati which works really well, but I imagine Jasmine would work well too.

b) Dish Size - I find 8x12" (20x30cm) works perfectly because most of the rice is covered and the liquid rises to the perfect level on the chicken. This means the rice doesn't dry out and the chicken stays moist. If your dish is much bigger consider cooking the 1st 20-30mins with foil on, just to ensure the rice doesn't dry out (more rice will be exposed).

c) Oil/Chicken Skin - I love keeping the skin on the chicken (there's nothing better than crispy chicken skin IMO). It does release a good bit of fat, which adds a good bit of flavour to the rice. However, because of this it's essential to not coat the chicken in oil (only a light oil spray before going in) and the same with the onion. If you pour in regular oil you run the risk of the rice coming out greasy. Also just make sure you drain away the oil of the sun dried tomato for the same reason.

d) Al Dente Rice - The rice may be slightly al dente once out of the oven, but after resting and fluffing it up, it should be perfectly cooked. Sometimes you might find the rice directly under the chicken is still a touch raw. If this is the case, just lift the chicken thighs and use a fork to mix up the rice underneath. Allow everything to rest for around 5-10mins before stirring in the fresh basil.

e) Salt - Different stocks will have varying levels of saltiness. I find general 1/2 tsp in with the rice is absolutely fine, but you could always start off with 1/4 tsp and then adjust once it's out of the oven.

f) Serving - This will feed 6 with a side salad. I highly recommend balsamic glaze and parmesan, both of which perfect the tomato and basil perfectly!

g) Leftovers - Allow to cool then tightly cover in the fridge (should be good for a couple of days, longer at your discretion). Reheat chicken in the oven at the same temp until piping hot through the centre. Microwave rice.

g) Calories - based on 1/6 of the whole recipe with no side salad.

Nutrition