Chicken and Veggie Rice Bake Recipe

Instructions

1. Prepare the Flavor Paste:
In a blender or food processor, combine all ingredients for the flavor paste (onion, tomatoes, bell peppers, garlic, and parsley). Blend until a smooth, saucy consistency forms. Set aside.

2. Butterfly the Chicken:
Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Turn the chicken over and press down firmly on the breastbone to flatten it. This is called spatchcocking or butterflying, and it helps the chicken cook evenly and faster. Tuck the wingtips behind the shoulders.

3. Season the Chicken:
In a small bowl, mix all the dried spices (paprika, turmeric, garlic powder, onion powder, salt, and pepper). Pat the butterflied chicken dry with paper towels. Rub the spice mix evenly all over the chicken, including under the skin if possible.
Next, generously brush or spread the prepared flavor paste over the entire surface of the chicken. Let it marinate while you prepare the rice.

4. Assemble the Bake:
Preheat your oven to 180°C (350°F).
In a large, deep baking dish or roasting pan, combine the rinsed rice, sliced carrots, zucchini, and chopped red bell pepper. Pour the cooking cream over the mixture and stir until everything is evenly coated. If needed, add just enough water to the cream so the liquid barely covers the rice.

5. Roast:
Place the seasoned, butterflied chicken directly on top of the rice and vegetable mixture, spreading it out flat.
Roast in the preheated oven for 55-65 minutes, or until the chicken skin is crispy and golden brown, the internal temperature of the thigh reaches 75°C (165°F), and the rice has absorbed all the liquid and is tender.

6. Rest and Serve:
Remove the pan from the oven. Carefully transfer the chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute. Fluff the creamy rice with a fork. Carve the chicken and serve it over the rice. Enjoy!

Tips for Success

• Rinse the Rice: Always rinse your rice until the water runs clear to remove excess starch and prevent gumminess.

• Crispy Skin: For extra-crispy skin, pat the chicken completely dry before seasoning. You can also broil for the last 2-3 minutes of cooking (watch closely!).

• Don’t Peek: Avoid opening the oven door too often during cooking, as this will let heat escape and affect the cooking time.

• Resting is Key: Letting the chicken rest before carving is crucial for juicy, tender meat.

FAQ & Variations

Q: Can I use chicken pieces instead of a whole chicken?
A: Absolutely! Use 4-6 bone-in, skin-on chicken thighs or drumsticks. The cooking time may be slightly less, so start checking for doneness at 45 minutes.

Q: How should I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a covered dish in the oven with a splash of water or broth to keep the rice moist.

Q: Can I make this vegetarian?
A: Yes! Omit the chicken. Double the vegetables (add mushrooms and broccoli) and create a well in the center of the rice. Pour the flavor paste directly into the well and bake as directed for 45-50 minutes.

Variation: Cheesy Bake
Five minutes before the bake is finished, sprinkle a cup of shredded mozzarella or cheddar cheese over the rice and return to the oven until melted and bubbly.

Variation: Spicy Kick
Add 1 tsp of chili powder or cayenne pepper to the chicken spice rub, or blend a deseeded jalapeño into the flavor paste.