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Baked rice combines the simplicity of hands-off cooking with rich Mediterranean flavors. As the aromas waft from the oven, the kitchen fills with an inviting warmth that promises a memorable meal. This recipe, passed down from my Provençal grandmother who always enhanced it with fresh herbs from her garden, has become a cornerstone of my family meals, evolving with the seasons and inspiration.
When I served this dish at my last dinner party, friends who rarely cook at home were amazed at how flavorful rice could be. Even my daughter, typically fussy with vegetables, always cleans her plate thanks to the tender, almost confit-like vegetables.
Essential Ingredients (Serves 4)
- Chicken thighs (4 pieces): Select skin-on thighs as the skin protects the meat while cooking and provides delicious crispy texture. Thighs stay juicier than breasts during cooking
- Onion (1 large): Yellow or red onions provide natural sweetness. Avoid white onions which can be too sharp
- Bell pepper (1 large): Red adds sweetness, green provides herbal notes. Yellow or orange create beautiful color
- Garlic (2 cloves): Fresh is preferable to granulated, crushed with a knife rather than pressed to release more aroma
- Carrots (2 medium): Choose firm, brightly colored ones as indicators of freshness
- Spices (cumin, paprika, curry): Use freshly ground for maximum flavor. Smoked paprika adds extra depth
- Basmati rice (250g): Its fine texture and natural fragrance elevate the dish. Thai rice works well as an alternative
- Chicken stock (60cl): Homemade is ideal, otherwise choose low-sodium organic stock
Detailed Preparation Method
- 1. Essential Setup
- Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 190°C with fan for even heating. Wash rice in cold water until water runs clear to remove excess starch. Cut onion into even wedges, slice pepper into uniform strips, and grate carrots using large holes.
- 2. Browning the Chicken
- Heat your enameled cast iron pot well. Add olive oil generously. Pat chicken pieces completely dry - essential for good browning. Place skin-side down and leave undisturbed for 6-7 minutes. Patience creates flavor. Turn gently and cook 5 minutes on other side. Goal is golden crust, not full cooking.
- 3. Aromatic Base
- Remove chicken, keeping fond in pot. Start with onions, cooking gently 3-4 minutes until translucent. Add garlic, letting it perfume the oil without burning. Add peppers and carrots. Progressive cooking develops each vegetable's flavor while maintaining texture.
- 4. Careful Assembly
- Add spices to hot vegetables, cooking one minute to release essential oils. Stir in rice to coat with spiced oil. Pour hot stock in gradually, stirring gently. Liquid should just cover rice.
- 5. Perfect Baking
- Place chicken pieces on top, skin up. Cover tightly with lid or foil. Bake 20-25 minutes. Check liquid halfway - add hot stock if needed. Rice is done when liquid is absorbed and grains are tender but firm.
This dish consistently creates memorable family moments. My father, typically skeptical of one-pot meals, was converted from the first bite. The secret lies in perfectly textured rice and chicken that effortlessly falls off the bone.
Creative Variations
For a Mediterranean twist, add cherry tomatoes that burst during cooking, releasing sweet juices. Summer calls for diced zucchini adding freshness. Fall welcomes button or oyster mushrooms for woodsy notes. Winter versions shine with diced butternut squash that melts gently during cooking.
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Stock Preparation
Stock quality is crucial. When time permits, prepare it a day ahead by simmering chicken wings with vegetable trimmings, thyme, bay leaf and black peppercorns. This collagen-rich base provides incomparable richness to the rice.
Serving and Presentation
Allow 5-7 minutes rest time covered after baking. This lets the rice finish absorbing stock and flavors to stabilize. For serving, garnish with freshly chopped herbs - parsley, cilantro or chives as preferred. A drizzle of quality olive oil adds a luxurious finish.
This dish transcends mere technical execution. It tells a story of family meals where everyone serves generous portions, where conversations flow freely, enhanced by aromatic spices and fresh herbs. It demonstrates how carefully chosen simple ingredients, treated with attention at each step, create something extraordinary that nourishes both body and soul.
Frequently Asked Questions
- → Can I use other chicken cuts?
- Absolutely! Chicken breasts can be used, but keep the initial cooking time between 8-10 minutes so they don’t dry out.
- → Is it okay to make this ahead of time?
- You can prep it up to the oven step and bake when needed. Just add 5 minutes extra if the ingredients are chilled.
- → What type of rice works best?
- Long-grain rice, like basmati, works great here. Avoid short-grain rice as it can turn too sticky.
- → How do I know when it’s done?
- The rice should be tender and the liquid completely absorbed. The chicken should also be cooked through.
- → Can I toss in additional vegetables?
- Sure! Foods like corn, peas, or different-colored bell peppers are great additions.