Chicken and Rice Recipe

egfcomps

Morning,

My mother used to have a recipe where you put so much rice in an oven proof dish, chucked something else in (lemons or garlic maybe?) put some liquid in (wine or stock), placed chicken thighs on top. Put it in the oven for so long and it all came out cooked to perfection!

She has since chucked this recipe out! I have searched the internet and cannot find. I think it came out of either Farmhouse Cookery Book or ripped from a magazine.

Does anyone have any ideas on what the recipe could be? I'm not very good at working out what quantities/times are required, my experiments end up in the bin so need guidance.

Thanks
egf

gt568

Most rice recipes call for 2:1 liquid to rice ratio, so for 100g of rice gor for 200ml of liquid.

egfcomps

gt568 wrote: »

Most rice recipes call for 2:1 liquid to rice ratio, so for 100g of rice gor for 200ml of liquid.

Would I need to cover it, and would it be stock or wine I threw in? And any idea's on how long it would take?

Thanks
x

gt568

I would cover it in the oven personally. Perhaps about 30min in a hot oven... Just keep checking after that time. I would go for stock myself.

European_Citizen

I use 3:1 liquid to rice ratio but I suppose it depends on the rice and how hard you want it to be. I think it tastes much better if you fry the onions and garlic in (olive) oil and then the rice itself for a few minutes (until the grains look translucent). You could also add some (frozen) veggies at this point. Then put everything in the baking dish and place the chicken thighs on top (you could season them first with olive oil, soy sauce, paprkia, black pepper, salt and some dry herbs if you have any). Add the stock and bake for around 45-50 min. If you are worried that it might burn just cover it and uncover only in the last 10 min so that it gets browned nicely. I usually use stock only but adding some white wine would be nice too.