Entree: Spain – Baked Chicken Thighs with Tomato‑Mushroom Ragout and Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 45 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz each
- 1 1/2 cups white rice
- 8 oz mushrooms, sliced
- 2 cups tomatoes, diced
- 1 lb asparagus, trimmed

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 cups (280 g) white rice
- 8 oz (225 g) mushrooms, sliced
- 2 cups (300 g) tomatoes, diced
- 1 lb (454 g) asparagus, trimmed

Instructions

1. Preheat oven to 400°F (200°C). Arrange chicken thighs skin-side up in a baking dish and tuck mushrooms and diced tomatoes around the thighs.
2. Cover the dish and bake 25 minutes, then uncover and continue baking 15–20 minutes more, until chicken juices run clear and vegetables are tender.
3. While chicken bakes, cook the white rice in a pot of boiling water until tender (follow your usual rice cooking time).
4. Roast or place asparagus on a tray in the oven for the final 10–12 minutes of baking, until tender‑crisp.
5. Spoon rice onto plates, top with chicken and the tomato‑mushroom ragout, and serve with roasted asparagus.