Baked Orange Chicken and Brown Rice

01Method

1. 1

   Preheat your oven to 190°C. Warm 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat, then cook the onion, stirring occasionally, until softened and lightly golden, about 5 minutes.

2. 2

   Combine the sautéed onion, chicken broth, rice, a portion of the orange juice, some of the orange zest, another tablespoon of olive oil, and salt in a 2-quart baking dish, stirring everything together.

3. 3

   In a bowl, toss the chicken thighs with the remaining olive oil, a pinch of salt, and black pepper, then nestle them into the rice mixture. Cover the dish tightly with foil and carefully place it in the oven.

4. 4

   Bake covered for 55 minutes. Uncover, drizzle the chicken with some orange juice, and continue baking until the liquid is mostly absorbed, the chicken is cooked through, and the rice is tender, about 50 minutes more.

5. 5

   Finish by drizzling the remaining orange juice over the chicken, then scatter the mint, pine nuts, and any remaining orange zest over the dish before serving.