This Antalya-style oven dish pairs chicken thighs with rice and orange juice for a festive main.
18 min prep 34 min cook 8 min rest
Keeps the screen on · step-by-step guide · built-in timer
Salt the chicken thighs, then rinse and drain the rice.
Sear the chicken in a pan for 6 minutes.
Spread the rice and carrot in a baking dish.
Add the orange juice and chicken stock so the surface of the rice is evenly moistened.
Place the chicken on top and bake in a 200°C oven for 24 minutes so the rice swells without drying on the lower layer.
Rest the kapama for 8 minutes so the rice grains do not break.
💡 Tip: Mixing the orange juice with hot chicken stock prevents a sugary layer from forming on the bottom of the rice.
🍽️ Serving suggestion: Serve the orange chicken kapama hot with orange slices.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~404
kcal calories
29
g protein
28
g carbs
19
g fat
5.2g
Sugar
1.5g
Fiber
1089.5mg
Sodium
2.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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