Slow-Baked Chicken and Rice Bowl

None · Summer · 120 min · Serves 4 · By The Lesapor Kitchen

This chicken and rice bowl is an ideal meal for leisurely summer weekends. With tender chicken and flavorful rice, it's a delicious and healthy choice for the whole family.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 pounds boneless chicken thighs, cut into 1 inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup long-grain rice
• 2 1/2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach

Method

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the chicken pieces to the skillet. Season with salt, black pepper, and paprika, and cook until lightly browned, about 8-10 minutes.
4. Add the rice to the skillet and stir to coat in the oil and chicken juices. Cook for an additional 2 minutes.
5. Transfer the mixture to a baking dish. Pour in the chicken broth and scatter the cherry tomatoes on top.
6. Cover the dish with aluminum foil and bake for 1 hour.
7. Remove the foil, stir in the baby spinach, and return to the oven uncovered for an additional 15-20 minutes, until the rice is fully cooked and the liquid is absorbed.
8. Serve hot, garnished with additional black pepper if desired.