Go Back
–+ servings
Rice #thebigtastybite #foodie #southafrica

Sundried Tomato and Spinach Chicken Rice Bake

A deliciously medley of flavours that's perfect for any chicken and rice lovers out there. She's flavourful;, simple and tasty!
No ratings yet
Print Pin
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, lazy recipes, oven baked, rice
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 4 large portions
Author: The Big Tasty Bite

Equipment

  • 1 ovenproof dish

Ingredients

Chicken Marinade

  • 8 large chicken thighs and drums cleaned, skin on *optional
  • 1 tbsp olive oil
  • 1 ½ tsp smoked paprika
  • 1 tsp organum or Italian herb mix
  • ½ tsp white pepper
  • 1 tsp onion powder
  • 1 tsp fine salt

Rice Bake

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion diced
  • 2-4 garlic cloves minced, *depends on personal preference
  • 2 cups rice long grain, rinsed
  • 3 ½ cup chicken stock lukewarm, high quality
  • ⅓ cup sundried tomatoes about 10 halves, roughly chopped
  • 2 tbsp sundried tomatoes pickling liquid
  • large Juice from 1 whole lemon
  • 2 handfuls baby spinach
  • ¼ cup cream *optional
  • 1 ½ tsp salt *depends on how salty the chicken stock is

Basil Chimichurri

  • Handful of fresh basil finely chopped
  • 2 medium bird's eye chili finely chopped
  • 3 tbsp olive oil
  • Good pinch of salt

Instructions

  • Preheat the oven to 180℃ / 350℉ no fan (middle rack).
  • To a large bowl, add the chicken, olive oil, smoked paprika, white pepper, onion powder, salt and mix until fully coated. Set aside.
  • Bring a large ovenproof dish to a medium-high heat. Add olive oil, butter and onions and sauté until translucent. Add the garlic and sauté until the garlic turn light brown in color.
  • Make sure the rice has been rinsed, and properly drained. Add the drained rice to the garlic and sauté until for 5 minutes or until the rice turns light brown in color and smells toasty.
  • Turn off the heat and pour in the lukewarm chicken stock, fresh lemon juice, sundried tomatoes, baby spinach, salt and cream (if desired). The cream will naturally add a creamier, richer consistency and taste to the final dish. Mix well. Note: Salt to taste before adding the raw chicken on top.
  • Place the chicken pieces on tope (skin side up for the thighs). Cover with tin foil. Pop in the oven and bake for 35 minutes.
  • Meanwhile, prepare the basil Chimichurri.
  • Remove the foil and return the chicken to oven. Bake for another 25 minutes. Broil/grill the chicken for the remaining 10 minutes to get a nice color on the rice and chicken.
  • Finish off with a drizzle of the basil chimichurri dig in!