Chicken and Rice

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  • 1 tablespoon(s) Olive Oil
  • 8 Bone in chicken thighs Skinned
  • 3/4 teaspoon(s) Salt
  • 1/4 teaspoon(s) Ground Black Pepper
  • 2 cup(s) Onion Chopped
  • 1 Carrot Thinly sliced
  • 8 ounce(s) Cremini mushrooms Sliced
  • 4 clove(s) Cloves Minced
  • 1 cup(s) Long-grain white rice
  • Cooking Spray
  • 1 cup(s) Fat-free lower sodium chicken broth
  • 1/4 cup(s) Water
  • 3 tablespoon(s) Heavy shipping cream
  • 1/3 cup(s) 1 1/2oz Fresh Pescorino Romano cheese Grated


  1. 1. Preheat oven to 350 degree.
  2. 2. Heat oil in skillet over med-high heat. Sprinkle chickem with salt and pepper. Add 4 chicken thighs to pan; saute 3 mins on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.
  3. 3. Add onion and carrot to pan; saute 4 mins. Add mushrooms, suate 5 mins. Add garlic; saute 1 min, stirring constantly. Add rice, saute for 1 min. Spoon rice mixture into a 13X9 inch baking dish covered with cooking spray; stir in broth, water and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350 for 45 mins or until chicken is done.
September 2012

This recipe is a personal recipe added by llynn623 and has not been tested or endorsed by MyRecipes.

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