5.0 from 9 votes
Oven Baked Chicken and Rice with Mushrooms
Oven Baked Chicken and Rice with Mushrooms, a complete dinner recipe to be enjoyed by the whole family. It's made with chicken drumsticks, basmati rice and closed-cup mushrooms, and cooked in chicken stock for a wonderful dish that screams perfection no matter the season.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 446 kcal
Course:
Main Course
Cuisine:
International
Ingredients
- 1 cup basmati rice
- 7 chicken drumsticks, skin on
- 1 cup closed- cup mushrooms
- 1 onion
- 3 cloves of garlic
- 1 ½ cups chicken stock (broth)
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ cup vegetable oil
- 2 tablespoon chopped parsley
Instructions
- Heat up 2 tablespoons of oil in a large frying pan.
- Season the chicken with salt, pepper and paprika, and sear on both sides until golden - work in batches to avoid overcrowding the pan.
- Remove the chicken from the pan and set aside.
- Peel and chop the onion and garlic, add the remaining oil to the pan, and fry the onion until golden.
- Cut the mushrooms into quarters, and add them to the pan together with the chopped garlic.
- Rinse the rice with cold water until the water runs clear, then add it to the mushrooms - mix everything well.
- Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
- Transfer the rice mixture to an oven-proof dish in one layer, top with the seared chicken drumsticks, and pour over the chicken stock.
- Cover the dish with kitchen foil, and bake for 40 minutes until the rice is fluffy and the chicken is cooked through, then remove the foil and bake for a further 10 minutes for chicken to turn nicely golden.
- Garnish with chopped parsley and serve immediately!
Cup of Yum
Notes
- Chicken drumsticks can be replaced with chicken thighs, or whole chicken leg, but be mindful that you can only fit 2 or 3 in a pan, as compared to 7 drumsticks, so it all depends how much chicken you prefer.
- Use the same cup you measure the rice to measure the chicken stock too, in this way you know you can't get wrong with any amount.
- Rinsing the rice in cold water before adding it to the dish helps washing away some of the starch, so the rice is separated when cooked, and not mushy.
- Searing the chicken beforehand ensures more flavour, and also less fat into the rice, white the fat is good for flavour, too much can make the dish rather greasy.
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
47g
(16%)
Protein
31g
(62%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
125mg
(42%)
Sodium
870mg
(36%)
Potassium
606mg
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
486IU
(10%)
Vitamin C
6mg
(7%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 446
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 125mg | 42% |
| Sodium | 870mg | 36% |
| Potassium | 606mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.