Thighs on Rice

I use this recipe as framework and make up the spice profile. Our family fav is this as a chicken curry dish. Coconut milk, curry,whatever veggies I have, basmati rice. When I use the skin on thighs I like to up the oven temp to like 425 for a at the end to crisp the skin and top layer of rice. I also pat dry and heavily season my chicken thighs; I have not tried this but I’m sure an herbed panko butter mix would be delicious on top if using the traditional spice profile.

A real go to recipe with a couple of caveats. This is a great recipe if you are in a rush. Ingredient list is stuff you normally have in your pantry. I used cooking spray in my pan for easier clean up. I tossed a few sliced mushrooms and zucchini in the bottom of the pan. I grated a clove of garlic into the rice mixture. I poured boiling water into the rice mixture to help it cook quicker. I seasoned the thighs with a bit of salt, pepper, garlic powder and the Italian seasoning and coated with olive oil since I used skinless boneless thighs. It took an hour to cook at 350. The point of the recipe is its simplicity, so certainly anyone can dress it up by adding extra ingredients.

This recipe is always in rotation. Love this easy, delish recipe! Change up the spice to mexican or middle eastern and add other veggies too.

Easy and delicious. I added some sliced mushrooms, orange pepper, garlic and chopped zucchini. I will make this again!

I added mushrooms to the rice mixture and a little sour cream halfway through. It was quite delicious!!

loved it, with adjustments for what was on hand, and family size. Mix 1 1/3 c rice with 2 cup chicken broth/ bouillon mix, chopped onion, 1 small bag frozen mixed veggies, 1 tbsp minced garlic, 1 can cream of mushroom soup, 1 can of cream of chicken soup, salt and pepper. Pour into greased baking pan. Trim excessive fat from 8 chicken thighs. Season both sides with garlic powder, onion powder, salt, pepper, and paprika (for color). Bake, covered @ 350 degrees, for 45 min. Uncover and stir rice a little, leaving chicken in place. Recover cover with foil. Increase oven to 375 degrees, and bake for another 25 min. Remove, uncover, and let sit for 5 min.

I love this model of oven-cooked chicken thighs. I actually use my favorite Rice-A-Roni and complete the first steps before bring to a boil(toasting rice in butter, then adding water and seasonings)Then put that and whatever veggies I want in a Pyrex. Then placing the well seasoned thighs on top of the veggies so they barely touch the water, and the skin on top gets crispy. Also I cook at 375 or 425 depending on size of thighs and how crispy I want skin. Good stuff.

Good comfort food recipe. I spiced it up a bit by adding a 8 oz can of jalapeno tomato sauce, and it came out great.

I used skinless thighs that I breaded the top side of with italian bread crumbs. I also subtracted the bullion but added a can of cream of chicken soup, then only used about 1 1/2 cups of water, a tsp of salt , and a tbsp of italian seasoning. Delish!

This recipe is very very misleading. The ACTUAL time it takes to cook this recipe is about double or a little more. Also a lidded dish would have worked way better. I have little time to make meals after work and this wasted my time. The rice was completely uncooked as well as the chicken by the time the recipe said it was supposed to be ‘done’. It was undercooked and bland. Ended up ordering takeout instead because it was unfixable at that point. Don’t even bother with this one.

I have made this recipe several times. You can use shredded rotisserie chicken to make it faster. I added extra seasonings like garlic, onion powder, tumeric, red pepper flakes, black pepper, etc and covered with foil. The addition of mushrooms, carrots, and tomatoes from garden also helped

I used as a basic recipe. First I sautés my onions and rice in butter then added broth. I used half tsp of Cajun seasoning in rice. Seasoned the chicken with salt and more Cajun seasoning before putting on top of rice to bake. Pretty tasty.

Season the chicken under the skin (or remove the skin if that’s your preference), either with Adobo, season salt or Mrs. Dash. Add fresh or frozen mixed veggies to the rice and increase the water by 1/2 to 1 cup. Cover tightly with foil and stir the rice halfway through cooking.

This was just okay. Luckily, I used instant rice, so that part was tasty we thought. I cooked it at 375 for 55 minutes and it got to temp. But the recipe itself was vague and frustrating to follow.

Very good! I made some of the same changes that other posters mentioned. I added carrots and a splash of wine. Husband loves chicken and rice bake, but I find it rather bland. This was not. I browned 4 chicken thighs in olive oil with garlic salt for – 3 to 4 minutes. Removed from pan, cooked the carrots and onions. I followed the original recipe with the rice, water, bouillon and butter in the mix. Topped the rice mixture with the thighs and baked in 350 degree oven for 40 minutes. Delicious!

really good and easy. i have used pork chops for this one as well.

I used chicken broth , low salt, instead of bouillon and put lemon pepper spice on the chicken. Cooked it at 400 as it wasn’t even cooking the rice after 45 minutes at 350 in a convection oven. A big hit!

I found that my rice didn’t soak up the water even after baking for over an hour. I added some steamed broccoli for color and some seasoned salt on the chicken as another reviewer suggested. I will try baking at a higher temperature next time.

Instead of Italian seasoning I used salt, pepper and paprika. I also browned it before baking.

Simply chicken and rice. I substituted brown rice for white rice. I sautéed onion, celery, carrot and mushrooms with a little garlic. Then I added the rice and cooked it about 20 minutes before adding chicken. You can use any seasoning you like on the chicken. Lovely simple, but yummy recipe.

Too much water. Cut it back to 1 1/2 cups.