Oven Baked Chicken and Rice

• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  2 tsp Brown sugar
• •
  1 tsp Oregano, Dried
• •
  1 tsp Paprika, Ground
• •
  1 tsp Garlic powder
• •
  1 tsp Onion powder
• •
  0.5 tsp Thyme, Dried
• •
  1 tsp 1 teaspoon salt
• •
  0.3 tsp 1/4 teaspoon cracked pepper (to taste)
• •
  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  1 Yellow Onion(110g)
• •
  4 tbsp Vegetable oil
• •
  1 tsp 1 teaspoon salt
• •
  0.3 tsp 1/4 teaspoon cracked pepper
• •
  1.5 cup Low Sodium Chicken Broth
• •
  1.3 cup 1 1/4 cups hot water
• •
  2 tbsp Unsalted Butter
• •
  1.5 cup White Rice
• •
  2 Garlic(6g)
• •
  14 oz Mushrooms, White, Sliced
• •
  0.3 cup Chives, Fresh
• •
  0.3 tsp 1/4 teaspoon salt (to taste)
• •
  2 tbsp Parsley, Fresh
• •
  0.3 tsp 1/4 teaspoon pepper (to taste)

Instructions

1. 1In a shallow bowl, combine the olive oil, light brown sugar, dried oregano, mild sweet paprika, garlic powder, onion powder, dried thyme, 1 teaspoon salt, and 1/4 teaspoon cracked pepper. Add the 6 skinless chicken thighs and turn to coat each piece evenly. Set aside to marinate while you prepare the rice base.
2. 2Preheat your oven to 350°F. In a large oven-safe skillet or Dutch oven, heat 4 tablespoons oil over medium-high heat. Add the finely chopped large onion and cook 3–4 minutes, stirring occasionally, until softened and translucent. Add the 4 cloves minced garlic and cook 1 minute until fragrant.
3. 3Stir in the 1 1/2 cups long grain white rice and cook 2–3 minutes, stirring often, until the rice is lightly toasted and coated with oil. Season with 1 teaspoon salt and 1/4 teaspoon cracked pepper. Pour in the 1 1/2 cups hot chicken broth and 1 1/4 cups hot water, stirring to combine. Add 2 tablespoons butter and stir until melted.
4. 4Nestle the marinated chicken thighs into the rice, pressing them down slightly so they sit just above the liquid. Bring the liquid to a gentle boil over medium-high heat, about 2 minutes, then transfer the skillet uncovered to the oven. Bake for 35–40 minutes until the rice is tender, liquid is absorbed, and the chicken is golden with an internal temperature of 165°F at the thickest part.
5. 5While the chicken and rice bake, melt the remaining 2 tablespoons butter in a separate skillet over medium-high heat. Add the 2 cloves minced garlic and cook 30 seconds until fragrant. Add the 14 ounces quartered button mushrooms and cook 6–8 minutes, stirring occasionally, until softened and lightly golden. Stir in half the chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat.
6. 6Remove the skillet from the oven and let it rest covered with foil for 10 minutes. Fluff the rice gently with a fork, then fold in the cooked mushroom mixture until evenly distributed.
7. 7Divide the rice and mushroom mixture evenly into 6 meal-prep containers, then top each portion with one chicken thigh. Garnish each container with the remaining chives and fresh parsley. Store covered in the refrigerator for up to 4 days.