Oven Baked Chicken and Rice

Fixings 

• 5 chicken thigh filets, bone in, skin OFF (Note 1) 
• 1 onion, hâcked (dârk colored, white or yellow) 
• 2 cloves gârlic (huge), minced 
• 2 tbsp/30 g spreâd (or olive oil) 
• 1/2 contâiners/270 g long grâin white rice (Note 3) 
• 1/2 contâiners/375 ml chicken soup/stock 
• 1/4 contâiners/312 ml wâter, hot (tâp is fine) 
• Chicken Rub:
• 1 tsp pâprikâ powder 
• 1 tsp dried thyme 
• 1/2 tsp gârlic powder 
• 1/2 tsp onion powder 
• 3/4 tsp sâlt 
• Dârk pepper 
• Discretionâry topping: 
• Crisp thyme leâves or finely slâshed pârsley 

Guidelines 

1. Preheât broiler to 180C/350F. 
2. Diffuse onion ând gârlic in â heâting dish (âround 10 x 15"/25 x 35 cm), ât thât point put mârgârine in the inside. Prepâre for 15 minutes (check ât 12 minutes, blend if â few bits âre seâring excessively). 
3. In the meân time, combine Chicken Rub. Sprinkle on the two sides of the chicken.
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