This Chicken and Rice recipe is a quick and easy family favorite. One online reviewer says, "Followed the recipe exactly and will make again as it was an easy weeknight dinner served with broccolini."
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
1 cup fat-free, lower-sodium chicken broth
1/4 cup water
3 tablespoons heavy whipping cream
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
How to Make It
Preheat oven to 350°.
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.
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.
Flavorful and easy, good for a cold night. I used an additional carrot per a reviewer's suggestion. I added small amounts of oregano, ground savory, crumbled sage, and paprika when I added the broth. I reserved some broth and deglazed the skillet, then added that to the roasting pan. Some of the rice was too al dente and some barely cooked, so if you are at altitude add more liquid, be sure all rice is covered. We ate the portions directly under the chicken pieces and they were cooked fine. For the leftovers, I added more chicken broth and hope it is absorbed overnight.
I thought this was a really good dish, after a few modifications. First, I used a cast iron skillet for everything. I think that kept a lot of the flavor in the dish. Second, I added some thyme, sage and a little paprika. Everything else was the same and it was delicious.
I made this last night. My husband loved it!!! He was STILL raving about it today during lunch. I used 1 big, round stainless steel pan for the sauteing and the baking. I doubled the amount of rice and liquid. I used, boneless, skinless chicken thighs. I did not use any cheese. I also used 2 carrots and I added some fresh, chopped parsley for some brightness. I put a lot of seasoned salt and pepper on the chicken before I sauteed it. That probably helped amp up my flavor profile.
I did not agree with those folks who called this recipe bland. I used my stainlees steel skillet to brown the chicken & saute the veges & I ended up with a tremendous amount of tasty goodies on the bottom of that pan. So much so that I decided to add the liquids to that pan & deglaze. I then used it, instead of a cassarole dish in the oven. Turned out super good for a weeknight meal. My husband went for 2nds on the rice. will make again for sure.
This was suprisingly great. Even better than I had anticipated. I wanted something mild and comforting and this was it. The addition of cream makes a little more special than just plan chicken and rice. I loved that it finished in the oven so it gives you the freedom to clean up and do other things. I would recommend this and will share this recipe.
this was a great sunday night dinner. I got it into the oven and then turned the oven on timebake for 45mins to go do a quick errand, came home to a delish dinner, made it without mushrooms cause I was out and was still very tasty. My 6 and 4 yr old loved it-hubby too.