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5 from 1 vote
Oven Baked Chicken Skewers with Rice
Oven Baked Chicken Skewers and Rice
Oven Baked Chicken Skewers and Rice - 2 in 1 meal: main dish and side dish made all at once!

Servings: 2 -3
Author: Kitchen Nostalgia
  • 1/2 lb chicken cut in cubes, (or pork or beef)
  • 1 medium tomato
  • 1/2 green bell pepper
  • 1/2 yellow bell pepper
  • 1 medium potato
  • 2 small onions
  • 1 cup rice
  • 2 Tbsp sunflower oil
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 small carrot, diced
  • 1 small leek, chopped, only white part
  • 1 cup hot water
  • 1 cup hot chicken stock
  • salt, black pepper, paprika and dry thyme to taste
  1. Season the meat with salt and pepper.
  2. Cut tomato, bell peppers, potatoes and onion in cubes, about same size as meat.
  3. Alternately thread chicken and vegetables onto skewers.
  4. In a pan, heat oil and add sunflower and olive oil. Add onion, carrot and leek. Season with salt, black pepper, paprika and dry thyme to taste (keep in mind that chicken stock contains salt as well). Saute for 1 minute, then add rice. Add hot water, little by little, and cook until vegetables and rice are half cooked, about 10 minutes.
  5. Add hot chicken stock to the rice, season with salt and pepper and pour into an oiled baking pan. Place skewers on top and cover with a lid or aluminum foil.
  6. Put in 250 C (470 F) oven and bake for 30 minutes. Uncover and bake for 10 more minutes on 175 C (350 F).