I love this recipe for more reasons than its flavor. I loved this recipe before I even tasted it because of its method of preparation for the rice. Although I cook often and have tried my hand at several cooking techniques and believe I have triumphed over many of them, one thing I have not excelled in is rice preparation. I am never satisfied with the way my stove top rice turns out. It is either too crunchy or too mushy or too wet. That is why when I found this recipe I was fired up to give it a try. I didn't have to boil rice on the stove to enjoy the groovy grain. This rice was perfectly cooked. It was a perfect texture coupled with the fabulous flavor of the dish. This recipe is a definite winner! Chicken and Rice
Adapted from Cooking Light October 2010
Ingredients
Adapted from Cooking Light October 2010
Ingredients
- 1 tablespoon olive oil
- 8 bone-in chicken thighs, skinned
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups chopped onion
- 1 carrot, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1 cup long-grain white rice
- Cooking spray
- 1 cup fat-free, lower-sodium chicken broth
- 1/4 cup water
- 4 tablespoons heavy whipping cream
- 2/3 cup (1 1/2 ounces) grated fresh Pecorino Romano cheese
Preparation
Click Here for My Adapted Printable Recipe
1. Preheat oven to 350°.
2. Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 4 chicken thighs to pan;
sauté 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken. Place chicken on a plate on the side.
3. Add onion and carrot to pan; sauté 4 minutes.
Add mushrooms; sauté 5 minutes.
Add garlic; sauté 1 minute, stirring constantly.
Add rice; sauté 1 minute.
Spoon rice mixture into a 13 x 9-inch glass baking dish coated with cooking spray;
stir in broth, 1/4 cup water,
and cream.
Arrange chicken over rice mixture;
sprinkle with cheese.
Bake at 350° for 45 minutes or until chicken is done.
