Gluten-Free Chicken and Rice Bake
Gluten-Free Chicken and Rice Bake
A simple one-dish dinner with tender seasoned chicken, fluffy rice and colourful vegetables, all cooked together for an easy family meal that is gluten-free, dairy-free and egg-free.
Ingredients
Method
- Preheat the oven to 200°C conventional / 180°C fan / Gas Mark 6.
- Place the chicken thighs in a bowl. Add the smoked paprika, dried mixed herbs, garlic granules and a little salt and black pepper. Turn the chicken until evenly coated.
- Heat the vegetable oil in a large ovenproof casserole dish over a medium-high heat.
- Add the chicken thighs and cook for approximately 2–3 minutes on each side, until lightly browned. They do not need to be cooked through at this stage. Transfer them to a plate.
- Add the onion, red pepper and carrot to the same dish. Cook for 4–5 minutes, stirring occasionally, until beginning to soften.
- Add the crushed garlic and cook for a further minute.
- Stir in the uncooked rice, ensuring it is evenly coated in the vegetables and cooking juices.
- Mix the tomato purée into the hot gluten-free chicken stock, then carefully pour it into the dish. Stir well and bring the liquid to a gentle simmer.
- Place the browned chicken thighs on top of the rice. Cover the dish tightly with a lid or foil.
- Transfer to the oven and bake for 35 minutes.
- Carefully remove the dish from the oven. Lift the lid or foil away from you to avoid the steam.
- Stir the frozen peas through the rice, then return the chicken to the top. Cover and bake for a further 10 minutes.
- Check that the rice is tender, the liquid has been absorbed and the chicken is thoroughly cooked. The thickest part of the chicken should reach at least 75°C.
- Leave the bake to rest, covered, for 5 minutes before fluffing the rice gently with a fork and serving.
Notes
- Boneless chicken thighs remain moist during baking, but diced chicken breast can be used. Chicken breast may cook more quickly, so check it carefully to prevent it drying out.
- Use ordinary long-grain rice rather than quick-cook or microwave rice.
- Do not rinse the rice unless the product instructions specifically recommend it, as the amount of liquid in this recipe has been calculated for dry rice.
- Rice varieties and oven temperatures can vary. If the rice is still firm after cooking, add a small splash of hot stock, cover and cook for another 5–10 minutes.
- Keep the dish tightly covered while baking so the steam cooks the rice evenly.
- Other suitable vegetables can be added according to preference, such as sweetcorn, courgette or mushrooms.
- Check that the chicken stock, tomato purée, herbs and seasonings are suitable for the allergies being catered for.
- Cool leftovers promptly and refrigerate within two hours. Store in the fridge for up to one day.
- Reheat only once, until the chicken and rice are steaming hot throughout. Do not leave cooked rice standing at room temperature.
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