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Preheat the oven:
Set your oven to 375°F (190°C). Grease a large baking dish or casserole with olive oil.
Prepare the chicken:
In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, turmeric, salt, and pepper. Set aside to marinate while preparing the rice.
Cook the vegetables slightly:
In a pan, heat 1 tablespoon of olive oil and sauté the carrots, zucchini, and bell pepper for 5–6 minutes until they start to soften but remain slightly crisp.
Assemble the dish:
In the greased baking dish, add the uncooked white rice. Spread the sautéed vegetables evenly over the rice. Place the seasoned chicken pieces on top. Pour the cooking cream evenly over the ingredients and sprinkle with thyme or mixed herbs. Season lightly with salt and pepper.
Add water:
Pour in 2 cups (500 ml) of hot water or chicken broth to help the rice cook properly.
Bake:
Cover the dish tightly with foil and bake for 40 minutes. Uncover and bake for another 10–15 minutes until the chicken is fully cooked and the rice is tender. If needed, add a splash of water during baking to prevent dryness.
Serving and storage tips:
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