Oven Baked Chicken And Rice | Video
Tandoori chicken and rice tray bake for easy yet flavorful dinner!
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Ingredients
Tandoori paste:
Baked chicken and rice:
- 4 large chicken thighs
- 2 cups basmati rice
- 1 large onions sliced
- 1 cup sliced bell peppers or capsicum
- 1 garlic clove peeled and chopped
- 1 cup chicken broth stock
- 400 ml 1 can coconut milk
- 1 tablespoon vegetable oil
- Salt to taste
- Water
- Coriander cilantro leaves, to garnish
- Raita yogurt salad, to serve
- Pappadums to serve
- Mango chutney to serve (optional)
Instructions
- Prepare tandoori paste following the recipe instructions. Set aside.
- Place chicken in a large bowl. Add half of tandoori paste. Coat chicken with the tandoori paste. Cover and marinate in the refrigerator for 30 minutes.
- Rinse rice 3-4 times until water runs clear. Place in a bowl. Cover with water. Soak for about 20 minutes. Drain. Set aside.
- Preheat oven to 180C / 350F.
- To a 8x12 inches baking dish, add onions, bell peppers (capsicum) and garlic. Mix.
- Arrange chicken on top of the vegetables in a single layer.
- Pour chicken stock (broth). Add remaining tandoori paste. Mix.
- Cover tightly with aluminum foil. Bake for 20 minutes.
- Remove chicken from baking dish.
- Add rice, coconut milk and oil. Mix. Season with salt.
- Arrange chicken on top in a single layer.
- Cover with aluminum foil. Bake for 30 minutes or until the water is absorbed, rice is fluffy and chicken is cooked through.
- If chicken is not cooked through, replace foil and bake for another 10 minutes.
- Garnish with coriander (cilantro) leaves.
- Serve with raita, pappadums and mango chutney.
Video
Nutrition
Serving: 1g | Calories: 12660kcal | Carbohydrates: 1203g | Protein: 840g | Fat: 505g | Saturated Fat: 313g | Polyunsaturated Fat: 170g | Trans Fat: 21g | Cholesterol: 2121mg | Sodium: 12084mg | Fiber: 1g | Sugar: 1240g