Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups basmati rice (315 grams)
  • 1 1/2 cups frozen peas (250 grams)
  • 4 teaspoons seasoning mix (8 grams (I used Mrs. Dash no-salt))
  • 1/2 teaspoon salt
  • 8 chicken thighs (2lbs, bone-in, skin on)
  • 3 tablespoons mayonnaise (45 grams)
  • 2 1/2 cups chicken stock (590 ml, boiling)

Instruction

  • Preheat oven to 400 degrees F. Add the uncooked rice and frozen peas to a 9x13" baking dish or roasting pan (3 quart capacity) with 2 teaspoons of the seasoning and the salt. Stir to combine.
  • Arrange chicken thighs over the rice, skin side up (trying to leave as much of the skin out of the liquid as possible).
  • In a small bowl, combine the remaining 2 teaspoons of seasoning with mayo and brush the mixture over the chicken thighs. Pour the boiling chicken stock into the pan around the chicken.
  • Optional: cover the dish to keep in the moisture if desired, but it is not necessary. If you do cover the dish, remove the covering for the last 10-15 minutes to allow the chicken to brown.
  • Bake for 45 minutes at 400 degrees F, or until rice is tender and chicken reaches 165 degrees F or more in the deepest part. 
  • Broil for 2-3 minutes to crisp up the chicken skin, but watch carefully so that it doesn't burn. Serve.