Welcome back to another meal prep blog. I hope you're all going well!
This week, we head to a recipe we discovered recently on Pintrest. We were looking for something we could make in the oven, as well as something we had never made before.
This is the original post can be found here.
I took this recipe, doubled it... & then totally ignored the steps to freeze the ingredients before baking to order haha.
Here is how we did it.
First, we mixed white rice with black rice, along with all of the spices.
We topped this with the veggies.
Lay the chicken thighs on top of the rice & veggie base.
Rub the marinade on the chicken.
After that, pour the stock over everything & bake!
Oven Baked Chicken & Mushroom Rice | Serves 12
Ingredients
1 chopped onion
1 cup sliced fresh mushrooms
2 stalks celery, chopped
1kg chicken thighs (about 8 large)
1 cup marinade (I used 2 tbsp Dijon mustard mixed with olive oil & garlic)
4 cups brown rice
1 cup black rice (wild rice also works)
2 teaspoons smoked paprika
1 teaspoons dried thyme
1 litre low-sodium chicken broth (note I did not double this ingredient!)
Salt & pepper
Method
Step one: mix the rice & spices together in an oven safe tray
Step two: spread the onions, celery & mushrooms out over the rice
Step three: arrange the chicken on top of the base, then spread your marinade over the chicken. Season.
Step four: pour the stock over everything. I actually didn't double the original recipe on the stock to 2 litres out of necessity... because my oven tray wasn't big enough haha. But it actually didn't need it.
Step five: cover with foil & bake in the oven at 180 degrees for about one hour.
Step six: uncover the dish & return to the oven for a further 30 - 45 minutes, until the rice is soft, the liquid is absorbed & the chicken is cooked.
Step seven: leave to cool fully before portioning
This one is so delicious - definitely one of my favourites from this round of prepping!
See you next week!
Hx
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