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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.
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Prep Time 15 minutes
55 minutes
Servings: 4 Servings
Course: dinner, Main Course
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 600 g boneless skinless chicken thighs
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried mixed herbs
  • ½ teaspoon garlic granules
  • Salt and black pepper to taste
  • 1 onion finely chopped
  • 1 red pepper deseeded and diced
  • 1 medium carrot peeled and finely diced
  • 2 garlic cloves crushed
  • 300 g long-grain rice
  • 700 ml hot gluten-free chicken stock
  • 1 tablespoon tomato purée
  • 100 g frozen peas

Method
 

  1. Preheat the oven to 200°C conventional / 180°C fan / Gas Mark 6.
  2. 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.
  3. Heat the vegetable oil in a large ovenproof casserole dish over a medium-high heat.
  4. 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.
  5. Add the onion, red pepper and carrot to the same dish. Cook for 4–5 minutes, stirring occasionally, until beginning to soften.
  6. Add the crushed garlic and cook for a further minute.
  7. Stir in the uncooked rice, ensuring it is evenly coated in the vegetables and cooking juices.
  8. 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.
  9. Place the browned chicken thighs on top of the rice. Cover the dish tightly with a lid or foil.
  10. Transfer to the oven and bake for 35 minutes.
  11. Carefully remove the dish from the oven. Lift the lid or foil away from you to avoid the steam.
  12. Stir the frozen peas through the rice, then return the chicken to the top. Cover and bake for a further 10 minutes.
  13. 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.
  14. 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.
Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.