Baked thighs and wings

Name: Baked thighs and wings - Luminita G.
Ingredients: about 15; 20 thighs and wings (10 + 10 wings) oil water rice carrot bell pepper parsley Garlic sauce: one clove of garlic; sour cream to taste; salt

Meat - Baked thighs and wings by Luminita G. - Recipia

When I'm in a hurry and need something reliable for multiple people, oven-baked chicken with a side of rice seems to be one of the simplest and most effective options. The thighs and wings are easy to prepare, and the vegetable rice is a side that pairs well with almost anything. I make the quick garlic sauce with sour cream at the end, as it requires no effort. It's the kind of meal you can prepare for guests or on an ordinary day. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Cooking/baking time: 30-40 minutes in the oven + 15-20 minutes boiling the side Servings: 5-7 people (or 15-20 pieces of chicken) Difficulty: easy Recipe type: main course, lunch or dinner Ingredients For the chicken: 15-20 pieces of chicken (I used about 10 thighs and 10 wings, but you can vary) 2-3 tablespoons of oil for greasing the pan 1 cup of water For the side: 1-2 handfuls of rice (the amount varies depending on the desired servings) water to cover the rice in the pot 1 carrot, peeled and finely chopped 1 bell pepper, seeded and finely chopped salt, pepper, seasoning (to taste) 1 bunch of parsley, finely chopped For the garlic sauce: 1 clove of garlic (or more if you want a stronger flavor) sour cream (to taste, usually a few tablespoons) salt Instructions 1. Wash the thighs and wings well. Drain them and place them in a greased pan in a single layer. 2. Pour a cup of water directly into the pan, without covering the meat, just enough to help tenderize it. 3. Cover the pan with aluminum foil and place it in the preheated oven at medium heat (about 180°C). Leave it for 30-40 minutes. Check towards the end if the thighs are tender, but only uncover them near the end if you want them to brown slightly. 4. While the meat is in the oven, I prepare the side. Rinse the rice well under cold water until it no longer releases starch. 5. Place the rice in a pot and add enough water to cover it well. Set it over medium heat. 6. Peel the carrot and bell pepper, chop everything finely, and add them directly to the pot with the rice. Let them cook together. 7. Stir occasionally, adding more water if it reduces too much, but without turning the rice into mush. 8. When the rice and vegetables are cooked, season with salt, pepper, and a little seasoning (to taste). Finally, add the chopped parsley. 9. For the garlic sauce, peel and crush the garlic clove. Mix it with salt, then blend it with sour cream. Adjust the salt to taste. 10. Serve the chicken with the vegetable rice and garlic sauce on the side. Why I make this recipe often It's quick, doesn't require constant attention, and uses ingredients that I usually have at home. I can easily adapt the quantities. It works for lunch, dinner, or a meal with guests. It's suitable for almost anyone, no matter how picky they are about food. Tips and Variations Tips If you want the thighs to be more browned, remove the foil in the last 10 minutes. Don't add too much water to the chicken, so it doesn't boil. For fluffier rice, use water just above the level of the rice and let it simmer on low heat. Substitutions You can use only thighs, only wings, or other chicken pieces, depending on what you have. The carrot and bell pepper can be omitted or replaced with other vegetables (like zucchini or peas), but the basic recipe does not include them. The sour cream in the sauce can be replaced with yogurt if you want a lighter version. Variations For an extra flavor kick, you can sprinkle a bit of pepper or paprika over the meat before baking, but the classic recipe does not include this. The rice can also be cooked plain, without vegetables, if you prefer. The garlic sauce can be made stronger with more garlic or by adding a little oil. Serving Ideas Serve immediately while it's warm, with garlic sauce on the side. The rice can be a side dish or mixed with pieces of chicken for small children. It goes well with a simple salad, but it’s not mandatory. Frequently Asked Questions 1. Can I use only thighs or only wings? Yes. Either one works, just make sure to place them in a single layer for even cooking. 2. What type of sour cream do you use for the sauce? Any type of sour cream, even lighter or thicker ones. Adjust the quantity to achieve your desired consistency. 3. Can I cook the rice with broth instead of water? Yes, if you have clear broth on hand, you can use it. The rice will have a richer flavor. 4. Can the garlic sauce be omitted? Yes. The chicken and rice are quite tasty on their own, but it adds a special touch. 5. Can I save leftovers for the next day? Yes, but it's best to reheat them separately – the chicken in the oven or microwave, the rice on low heat with a little water. Nutritional Values These values are estimated and depend on the final weight and how much sour cream is used. For a medium serving (2 pieces of chicken, 100 g of vegetable rice, 1 tablespoon of sauce): Calories: 350-400 kcal Protein: 25-30 g Carbohydrates: 25-30 g Fat: 15-18 g Values can vary quite a bit depending on the cut of meat and how much sauce you use. Storage and Reheating It can be stored in the refrigerator for 1-2 days, in separate containers for chicken and rice. When reheating, the rice may need 1-2 tablespoons of water to prevent it from drying out. The garlic sauce is best fresh, but if there are leftovers, keep it refrigerated for a maximum of one day. If the chicken sits longer, it risks becoming bland or drying out when reheated, so I do not recommend keeping it for more than a day or two.

Baked thighs and wings

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