Oven Baked Chicken With Rice And Fruit Recipe

Cooking an amazing, aromatic feast is closer than you think with these citrusy, fruit-infused chicken thighs—prepare to impress your taste buds and everyone around the table!

Making a dish that’s both healthy and intensely flavorful is my jam. Oven Baked Chicken with Rice and Fruit is one such dish, featuring tender chicken thighs spiced with paprika and garlic powder and swimming in a sea of chicken broth and orange juice.

Long-grain rice is used in this recipe, but it truly works best with a type of rice that cooks up nice and fluffy. Mixed dried fruit provides sweetness and a bit of texture, but feel free to use whatever dried fruit you have on hand—just cut it up if it’s in big pieces.

To round things out, slivered almonds add a nice crunch.

Ingredients

• Bone-in, skin-on chicken thighs: Rich in protein, flavorful, juicy.
• Olive oil: Heart-healthy fats, promotes nutrient absorption.
• Long-grain white rice: Source of carbohydrates, fills up dish.
• Chicken broth: Adds depth, savory flavor to rice.
• Orange juice: Vitamin C boost, adds tangy sweetness.
• Mixed dried fruits: Natural sweetness, fiber, antioxidants.
• Onion: Adds savory depth, subtle sweetness when cooked.
• Dried thyme: Herbaceous flavor, aromatic, supports digestion.
• Slivered almonds: Add crunch, healthy fats, optional texture.
• Fresh parsley: Brightens dish, adds fresh, herby finish.

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1/2 cup orange juice
• 1 cup mixed dried fruits (such as apricots, cranberries, and raisins)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon soy sauce
• 1/4 cup slivered almonds (optional)
• 2 tablespoons chopped fresh parsley, for garnish

How to Make this

1. Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius). The chicken thighs need salting, peppering, and spicing with paprika and garlic powder.

2. In a large oven-safe skillet, heat the olive oil over medium-high heat. When the oil is shimmering, add the chicken thighs, skin side down. Sear the thighs until they are golden brown, about 4 minutes per side. Remove and set aside.

3. In the same skillet, add the onion, chopped, and the garlic, minced. Sauté until the onion is soft, about 3 minutes.

4. Add the rice and let it toast a little, for about 2 minutes, then pour in the chicken broth and orange juice. Stir to combine everything.

5. Into the skillet, add the mixed dried fruits, dried thyme, and soy sauce. Stir them in so that they are evenly distributed.

6. Nestle the seared chicken thighs back into the skillet with the rice mixture. If desired, sprinkle with extra salt and pepper.

7. Enclose the skillet in a lid or aluminum foil, and place it in the preheated oven. Allow it to bake for 30 minutes.

8. Following 30 minutes of covered baking, remove the cover and continue baking for 15 more minutes. By this time, the chicken should be done, and the skin should be a nice, crisp brown.

9. If you are using slivered almonds, it is best to toast them in the oven. To do this, sprinkle the slivered almonds over the dish and return it to the oven for another 5 minutes.

10. Take the skillet out of the oven, add some fresh parsley, and serve the dish hot. The chicken and rice beg for a platter alongside them.

Equipment Needed

1. Oven
2. Large oven-safe skillet
3. Stove or cooktop
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Spatula or tongs
9. Aluminum foil or skillet lid
10. Spoon (for stirring)
11. Serving platter

FAQ

• Can I use boneless, skinless chicken thighs for this recipe?Indeed, one can utilize boneless, skinless chicken thighs; however, the cooking time may be reduced somewhat. The skin contributes to flavor and savory moistness, so if you remove the skin, you’ll need to be vigilant about not overcooking the chicken.
• Is it possible to substitute brown rice for white rice?It is acceptable to use brown rice; however, it needs more liquid and takes longer to cook. Adjust the chicken broth to about 2 cups and bake for an additional 15 to 20 minutes or until the rice is fully cooked.
• What are good alternatives for the mixed dried fruits?Any combination of dried fruits can be substituted in this dish, including cherries, figs, or dates, depending on your preference.
• Can I prepare this dish in advance?Certainly! You can make the recipe all the way to the baking point and then cover it and put it in the fridge. When you’re ready to eat, just pop it into the oven. If you took it right out of the fridge, you might need to add a few extra minutes to the baking time.
• What can I use if I don’t have fresh parsley?Use dried parsley flakes instead of fresh parsley if necessary, but know that fresh herbs are always better for both flavor and appearance. You might also try using fresh cilantro as a garnish, which may work just as well.
• How do I store leftovers?Keep uneaten food in the refrigerator. Wrap it tightly in relatively airtight storage. It can live there for about three days. After that, it’s on borrowed time, so eat it or lose it.
• Is there a vegetarian version of this recipe?Omit the chicken and use a plant-based protein substitute, such as chickpeas or tofu, with vegetable broth instead of chicken broth to make a vegetarian-friendly version.

Oven Baked Chicken With Rice And Fruit Recipe Substitutions and Variations

Use 2 tablespoons olive oil; if you prefer a different flavor, substitute with vegetable oil or melted butter.
1 teaspoon paprika. Substitute with either cayenne pepper (for more heat) or smoked paprika (for a smoky flavor).
1/2 cup orange juice: Use apple juice or pineapple juice instead for a taste of the tropics.
1 cup of mixed dried fruits: Use an equal amount of dried figs, cherries, or dates, or any combination of them, if you prefer.
1 teaspoon dried thyme: Use dried oregano or sage for a different herbal flavor.

1 teaspoon dried rosemary: Try substituting dried marjoram or basil for a different herbal flavor.

1 tablespoon onion powder: Use the same amount of dried onion flakes for a similar flavor, or try a fresh medium onion to really make this dish sing.

Pro Tips

1. Marinating for Extra Flavor For more flavorful chicken, consider marinating the thighs in a mixture of olive oil, paprika, garlic powder, and a splash of orange juice for at least an hour before cooking.

2. Crispier Skin To achieve an even crispier skin on the chicken thighs, pat them dry with paper towels before seasoning and searing. This helps to reduce moisture, leading to a better sear.

3. Layered Flavor When adding the onion and garlic to the skillet, consider deglazing with a splash of white wine or a little more orange juice. This will lift the flavors from the pan into the sauce.

4. Enhanced Texture Toasting the almonds in a dry skillet before adding them to the dish at the end will intensify their flavor and add a satisfying crunch.

5. Perfect Rice Consistency Avoid stirring the rice too much after adding the liquids, as this can cause it to become mushy. Letting the rice cook undisturbed in the oven will yield fluffy grains.