Chicken and Rice Bake with Vegetables

Start by **searing the chicken thighs** in a skillet over medium-high heat until they are golden brown. This will take about 6-8 minutes per side. Once done, remove the chicken from the skillet and set it aside.

In the same skillet, **add chopped onion, garlic, and grated carrot**. Cook for about 5 minutes until they are softened and fragrant. Make sure to stir occasionally to avoid burning.

In a baking dish, **place the seared chicken thighs** and the sautéed vegetables evenly over the top. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Next, **spread the rice evenly over the chicken and vegetables**, then sprinkle with pilaf seasoning and salt. Pour **hot broth or water** over the mixture, ensuring the rice is submerged.

Cover the baking dish tightly with foil to retain moisture. Bake in a preheated oven at **180 degrees Celsius (about 350 degrees Fahrenheit)** for **50 minutes**. This helps the rice absorb flavors and cook perfectly.

About **10 minutes** before you finish baking, **remove the foil** to allow the chicken to brown further and achieve a lovely finish.

While the chicken and rice bake, marinate the chicken thighs by drizzling them with **olive oil, paprika, salt, and pepper**. Ensure you rub the seasoning well into the meat. Allow it to **marinate for 30-40 minutes** for excellent flavor.

Chop the cabbage into thin strips. In a large bowl, mix the cabbage with remaining **olive oil, herbs, and salt** to coat it well. Grease your baking dish with butter before proceeding.

Spread the seasoned cabbage in the bottom of the baking dish. **Top it with the marinated chicken thighs** evenly spaced apart, ensuring they sit on the cabbage for flavor absorption.

Place the baking dish in the oven at **180 degrees Celsius (about 350 degrees Fahrenheit)** for **45-60 minutes**. The cooking time may vary depending on your oven, so check for the cabbage's tenderness as your guide.