Chicken Baked with Rice in the Oven

by Editorial Staff

Oven-baked chicken with rice is a delicious and versatile dish. Chicken pieces are juicy and ruddy, while rice is crumbly and aromatic.

Cook: 2 hours 20 mins


  • Chicken thighs – 3 pcs.
  • Rice (I have the “Adriatic” variety) – 1 glass (volume 180 ml)
  • Adjika – 1 tbsp
  • or chicken seasoning – to taste
  • Bulb onions – 1 pc.
  • Carrots – 1 pc.
  • Garlic – 5 cloves
  • Vegetable oil (for frying) – 3-4 tbsp
  • Chili pepper – 3 rings (to taste)
  • Seasoning for pilaf – 1 teaspoon
  • Water – about 1.5 cups (180 ml volume)
  • Salt to taste


  1. Prepare ingredients.
    Instead of chicken thighs, you can take any pieces of chicken.
  2. Wash chicken thighs well, cut off excess fat and coat with adjika or seasoning for poultry. Leave on for 30 minutes.
  3. Peel the onion and cut into small cubes.
  4. Peel the carrots and cut into strips.
  5. Rinse the rice well until the water becomes clear.
  6. Fry the onion in a pan with vegetable oil until transparent, for 5 minutes.
  7. Add carrots and cook for another 3 minutes.
  8. Put the fried onions and carrots on the bottom of the oven dish.
  9. Then distribute the rice on top. Sprinkle with pilaf spices, add a few rings of hot pepper to taste and salt a little.
  10. Put chicken thighs on top of the rice.
  11. Pour in hot water. The water should cover the rice by 0.7-1 cm. Put peeled garlic cloves between the thighs.
  12. Cover the dish with foil and place in the oven for 1 hour. The temperature in the oven is 180degrees.
  13. For 10-15 minutes, remove the foil and let the thighs brown.
  14. When serving, stir the rice with vegetables and serve with the baked chicken.

Enjoy your meal!

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