Frango suculento assado com arroz: uma comida reconfortante e fácil de amar

Ingredientes

• 4 pieces chicken thighs or breasts (Bone-in for extra juiciness or boneless for quicker cooking.)
• 1 cup long-grain white rice (Stays fluffy when baked.)
• 2 cups chicken broth (Use homemade or low-sodium.)
• 2 tablespoons olive oil (Helps crisp the chicken skin.)
• 3 cloves garlic (Minced or sliced.)
• 1 medium onion (Finely chopped.)
• 1 teaspoon paprika (Lends a smoky warmth.)
• 1 teaspoon salt (Essential seasoning.)
• 1 teaspoon pepper (Essential seasoning.)
• 1 tablespoon fresh herbs (Thyme, parsley, or rosemary.)
• 1 cup frozen peas or diced carrots (Can be stirred in.)
• 1 teaspoon lemon zest or juice (Adds a citrusy zing.)

Modo de preparo

1. 1

   --- Directions ---

2. 2

   Preheat your oven to 375°F (190°C).

3. 3

   Pat dry the chicken pieces, drizzle with olive oil, and season with paprika, salt, and pepper.

4. 4

   Heat an ovenproof skillet over medium-high heat and brown the chicken skin-side down for about 5 minutes.

5. 5

   Reduce heat, add onion and garlic, and sauté until translucent for about 3 minutes.

6. 6

   Stir in the long-grain rice and then pour in chicken broth, scraping up any browned bits.

7. 7

   Arrange the chicken skin-side up over the rice mixture.

8. 8

   Transfer to oven and bake for 30–35 minutes until rice is tender and chicken internal temperature reaches 165°F.

9. 9

   Let the dish rest for 5 minutes before serving.