Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

There’s something very homey about chicken and rice. It’s filling, nutritious, and delicious. Here I changed up the way I made the rice and added very flavorful seasoning to amp up the chicken flavor and give it a kick.

SERVES 4

• 1 onion, diced
• 4 cloves garlic, diced
• 3 Tbsp olive oil, divided
• 1½ cups white rice (I use long-grain)
• 2¾ cups water
• 4 chicken quarters, cut into eighths
• 1 tsp smoked paprika
• 1 full tsp paprika
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 tsp garlic powder
• salt and pepper, to taste
• 1 Tbsp olive oil
• 1–1½ cups cherry tomatoes, blended (optional)

Preheat oven to 350°F (175°C). Line a roasting pan with parchment paper.

Mix the onion, garlic, and 2 Tbsp olive oil together and place in the prepared pan in a single layer. Bake for 10–12 minutes, mixing midway. (If you want it crispier, you can increase the temperature for the last few minutes.)

Mix the onion-garlic mixture with the rice and spread evenly on the bottom of the pan. Place chicken on top. In a small bowl, mix the spices and 1 Tbsp olive oil, and smear it all over the chicken, on top and bottom.

Add water all around. If using cherry tomatoes, spread them around the chicken. Cover the pan and bake for 2 hours. Uncover and bake for another 10–15 minutes.

Note: If the rice looks dry during baking, add a bit of water, but don’t overdo it or you’ll have mushy rice.

(Originally featured in Family Table, Issue 880)