Chicken and Rice
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Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, crushed
  • salt and pepper to taste
  • 1 tsp paprika
  • 1 can chickpeas, drained and rinsed
  • 2 cups rice
  • 2 cups water
  • 4 heaping tablespoons mayo, divided
  • 6 chicken thighs, bone in, skin off
  • 2-3 tablespoons flavored breadcrumbs
Instructions
  1. Preheat oven to 350°F.
  2. Heat olive oil in a deep skillet over medium heat. Add onions and saute until translucent. Add crushed garlic and saute 1 minute more. Season with salt, pepper and paprika. Add rinsed chickpeas and rice and allow to toast up for a few minutes before adding the water. Add water, cover and allow to simmer until all the water is absorbed, about 15 minutes.
  3. Meanwhile, prepare the chicken. Coat chicken thighs with 2 tablespoons mayo and set aside.
  4. Uncover the rice and stir in the remaining 2 tablespoons of mayo. Mix very well. Pour and spread the rice evenly into a greased 9x13 baking dish. Top the rice with chicken thighs and sprinkle breadcrumbs evenly over the chicken. Cover and bake for 1 hour and 30 minutes. Uncover and bake for an additional 15 minutes.
Recipe by Cooking With Tantrums at https://cookingwithtantrums.com/2016/05/chicken-and-rice/