Chicken Thighs With Rice In The Oven Recipe by ALEX xx ✈🇬🇧🇱🇹
Cooking Instructions 1 hr 20 min 1 Place the chicken thighs in a container convenient for marinating. Add sour cream and adjika. Mix well. Leave to marinate for 30 minutes. 2 Cut the onion into small cubes. Grate the carrots on a coarse grater. Fry in a frying pan, in a small amount of vegetable oil, until the vegetables are soft. 3 Pour rice into a ceramic dish. Add salt. Spread onion and carrot evenly on top. Put chicken meat. Pour boiling water. The amount of water required for your type of rice. You can read it on the package. 4 Close the lid. Place in an oven preheated to 180 degrees for 40 minutes. 5 When the rice is ready, return the chicken to the oven, without the lid, for another 10-15 minutes to brown the top a little. 1 Place the chicken thighs in a container convenient for marinating. Add sour cream and adjika. Mix well. Leave to marinate for 30 minutes. 1 Place the chicken thighs in a container convenient for marinating. Add sour cream and adjika. Mix well. Leave to marinate for 30 minutes. 2 Cut the onion into small cubes. Grate the carrots on a coarse grater. Fry in a frying pan, in a small amount of vegetable oil, until the vegetables are soft. 2 Cut the onion into small cubes. Grate the carrots on a coarse grater. Fry in a frying pan, in a small amount of vegetable oil, until the vegetables are soft. 3 Pour rice into a ceramic dish. Add salt. Spread onion and carrot evenly on top. Put chicken meat. Pour boiling water. The amount of water required for your type of rice. You can read it on the package. 3 Pour rice into a ceramic dish. Add salt. Spread onion and carrot evenly on top. Put chicken meat. Pour boiling water. The amount of water required for your type of rice. You can read it on the package. 4 Close the lid. Place in an oven preheated to 180 degrees for 40 minutes. 4 Close the lid. Place in an oven preheated to 180 degrees for 40 minutes. 5 When the rice is ready, return the chicken to the oven, without the lid, for another 10-15 minutes to brown the top a little. 5 When the rice is ready, return the chicken to the oven, without the lid, for another 10-15 minutes to brown the top a little. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Party-Perfect Grape Jelly Meatballs (Slow Cooker Style) Jumbo Low Carb High Protein Crustless Breakfast Quiche Overnight Crockpot French Onion Soup Sheet Pan Chicken and Veggies Filipino Tortang Talong Egg Bites w/ Chicken Giniling 🇵🇭 Party-Perfect Grape Jelly Meatballs (Slow Cooker Style) Jumbo Low Carb High Protein Crustless Breakfast Quiche Overnight Crockpot French Onion Soup Sheet Pan Chicken and Veggies Filipino Tortang Talong Egg Bites w/ Chicken Giniling 🇵🇭 Spicy Goober Peas Deluxe Beef, Okra, and Beans Fishcakes made according to my Scottish grandmother's recipe Tomato salad with basil Homemade chicken ham (in a ham maker) Andhra Egg Curry Palak Soup / Spinach Soup Crispy Naked Air-Fried Chicken Wings Dorothy’s Mixture Sandwiches – Nostalgic Afternoon Tea Lamb Roast - Nostalgic Sunday lunch Spicy Goober Peas Deluxe Beef, Okra, and Beans Fishcakes made according to my Scottish grandmother's recipe Tomato salad with basil Homemade chicken ham (in a ham maker) Andhra Egg Curry Palak Soup / Spinach Soup Crispy Naked Air-Fried Chicken Wings Dorothy’s Mixture Sandwiches – Nostalgic Afternoon Tea Lamb Roast - Nostalgic Sunday lunch