Grandma’s Old Fashioned Baked Chicken with Rice and Pimentos Recipe

Name: Grandma’s Old Fashioned Baked Chicken with Rice and Pimentos Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 6 bone-in skin-on chicken thighs (or drumsticks); 1 1/2 tsp paprika; 1 tsp garlic powder; 1 tsp dried thyme; 1/2 tsp onion powder; 1/2 tsp salt; ¼ tsp black pepper; 1 ½ cups long-grain white rice (rinsed); 1 (4 oz) jar diced pimentos, drained; 1 medium onion, chopped; 3 cloves garlic cloves, minced; 3 cups chicken broth (hot); 2 tbsp butter; 1 bay leaf (optional)

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Intro: A Dish Steeped in Tradition

There’s something magical about recipes passed down through generations. Grandma’s old fashioned baked chicken with rice and pimentos is one of those timeless dishes that wraps you in warmth with every bite. Tender chicken, fluffy rice, and the sweet-tangy kick of pimentos come together in a one-pan wonder that’s perfect for weeknight dinners or Sunday suppers.

In this post, I’ll walk you through how to recreate this heirloom recipe just like Grandma used to make—no fancy techniques required. Plus, I’ll share pro tips to customize it for modern kitchens (yes, even air fryer fans!). Let’s dive in!

Why This Recipe Works

Before we get to the skillet, let’s talk about why this dish has stood the test of time:

One-pan simplicity: Everything bakes together, so cleanup is a breeze.
Budget-friendly: Uses pantry staples like rice and spices.
Flavor bomb: Pimentos add a pop of color and mild sweetness, while the chicken juices infuse the rice.
Adaptable: Swap seasonings, use boneless chicken, or add veggies (I’ll share ideas below!).

Ingredients for Grandma’s Old Fashioned Baked Chicken and Rice

Serves 6 | Prep: 15 mins | Cook: 1 hour

For the Chicken:

▢ 6 bone-in, skin-on chicken thighs (or drumsticks)
▢ 1 ½ tsp paprika
▢ 1 tsp garlic powder
▢ 1 tsp dried thyme
▢ ½ tsp onion powder
▢ ½ tsp salt
▢ ¼ tsp black pepper

For the Rice:

▢ 1 ½ cups long-grain white rice (rinsed)
▢ 1 (4 oz) jar diced pimentos, drained
▢ 1 medium onion, chopped
▢ 3 garlic cloves, minced
▢ 3 cups chicken broth (hot)
▢ 2 tbsp butter
▢ 1 bay leaf (optional, but adds depth)

Ingredients for Grandma’s Old Fashioned Baked Chicken and Rice

Step-by-Step Instructions

1. Prep the Chicken

Pat chicken dry with paper towels. Mix spices in a bowl, then rub generously over the chicken. Let it sit while you prep the rice—this helps the flavors meld!

2. “Oven-Sauté” the Aromatics

Preheat oven to 375°F (190°C).
In a large oven-safe skillet (or 9×13” baking dish), melt butter. Add onion and garlic, then bake uncovered for 10 minutes. This mimics stovetop sautéing and builds a flavorful base.

3. Layer the Rice & Chicken

Remove the skillet from the oven. Stir in rice, pimentos, and bay leaf. Pour hot broth over the rice.
Nestle chicken thighs skin-side up on top. Pro Tip: For crispy skin, lightly spray the chicken with oil.

4. Bake to Perfection

Cover tightly with foil. Bake for 40 minutes. Remove foil, then bake 15-20 minutes more until rice is tender and chicken reaches 165°F.

5. Rest and Serve

Let the dish rest 5 minutes. Fluff rice with a fork, discard the bay leaf, and garnish with fresh parsley.

Old Fashioned Baked Chicken with Rice and Pimentos preparation

Tips for the Best Baked Chicken and Rice

Rice texture matters: Rinse rice to remove excess starch and prevent mushiness.
Broth hack: Heat broth in the microwave before adding—it jumpstarts cooking.
Crispy skin secret: After removing the foil, broil for 2-3 minutes (watch closely!).
Make it spicy: Add a pinch of cayenne or smoked paprika to the spice rub.

Serving Suggestions

Pair this hearty dish with:

A crisp green salad with creamy balsamic dressing.
Garlic green beans or roasted carrots.
A drizzle of quick pan gravy for extra indulgence.

FAQs of Grandma’s Old Fashioned Baked Chicken with Rice and Pimentos Recipe

What temperature do you cook chicken and rice in the oven?

The ideal temperature for baking chicken and rice is *350°F (175°C). This allows the chicken to cook evenly while the rice absorbs the flavorful juices without burning. Bake for about **45-60 minutes, or until the chicken reaches an internal temperature of **165°F (74°C)*.

Should you cover baked chicken in the oven?

Yes, covering the chicken and rice with *aluminum foil* or a lid for the first *30 minutes* of baking helps retain moisture and ensures the rice cooks properly. Uncover for the last *15-20 minutes* to let the chicken skin crisp up and the top layer of rice develop a golden texture.

How to make old chicken juicy?

To make old chicken juicy, *brine it* before cooking by soaking it in a saltwater solution for *1-2 hours. Alternatively, marinate the chicken in **buttermilk, olive oil, or yogurt* with herbs and spices. When baking, baste the chicken with its own juices or a bit of broth halfway through cooking to keep it moist.

What to add to chicken and rice to make it taste better?

To elevate the flavor of your baked chicken and rice, try adding: – *Pimentos* for a sweet, tangy twist. – *Cream of mushroom or chicken soup* for richness. – *Fresh herbs* like parsley or thyme for brightness. – *Garlic and onions* for depth of flavor.

Why This Recipe Deserves a Spot in Your Rotation

This old fashioned baked chicken with rice and pimentos isn’t just a meal—it’s a hug on a plate. With its golden, crispy chicken and savory rice studded with vibrant pimentos, it’s a crowd-pleaser that’s equally suited for casual dinners or potlucks.

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