Chicken with rice and corn baked in the oven
Description
The recipe won't take much time. I was drawn to this dish because of its brightness and originality. Rice with corn go perfectly together both in taste and appearance! The dish turns out very vibrant and festive, and the aromatic chicken complements it all with its deliciousness and aroma. Lately, I really enjoy cooking dishes where the main course and the side dish are prepared together. It's convenient and much tastier. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I cut the chicken drumsticks into 2 parts—separating the legs and thighs—for easier cooking.
- 2
Step 2
Rub the chicken pieces with salt and chicken seasoning, and let them sit for 10 minutes.
- 3
Step 3
Meanwhile, grate the carrots on a coarse grater and finely chop the onion.
- 4
Step 4
Sauté the onion and carrot until soft.
- 5
Step 5
Fry the marinated chicken pieces in vegetable oil until golden brown on the outside; the inside should remain slightly undercooked, as the chicken will finish cooking in the oven.
- 6
Step 6
Place the sautéed onions and carrots on the bottom of a heatproof baking dish.
- 7
Step 7
Add the rice there as well.
- 8
Step 8
Pour water until it covers the rice by about two fingers' width. Add salt to taste. I place the pan on the stove over medium heat for just 5 minutes so the rice starts cooking faster. But you can skip this step.
- 9
Step 9
Now add the marinated corn to the mold.
- 10
Step 10
Place the fried chicken on top.
- 11
Step 11
Cover the dish with a lid (if you don't have one, cover it with foil folded into several layers) and place it in a preheated oven at 190 degrees for 30 minutes. In general, cook until the rice is tender. If the liquid is absorbed or evaporates quickly, add the necessary amount of water.
- 12
Step 12
The chicken with rice and corn baked in the oven is ready. Serve hot directly in the baking dish in which it was cooked.