Chicken and Rice with Caramelized Onions

Chicken and Rice with Caramelized Onions Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Manning Barr

Yield:

4 servings (serving size: 1 chicken thigh and 1 cup rice mixture)

Recipe from

Nutritional Information

Calories 462
Caloriesfromfat 17 %
Fat 8.8 g
Satfat 1.9 g
Monofat 3.7 g
Polyfat 1.4 g
Protein 26.4 g
Carbohydrate 70.2 g
Fiber 7.2 g
Cholesterol 73 mg
Iron 4.1 mg
Sodium 582 mg
Calcium 117 mg

Ingredients

1 1/2 teaspoons olive oil
1 teaspoon grated lemon rind
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
3 garlic cloves, crushed
Olive oil-flavored cooking spray
4 (3-ounce) skinned, boned chicken thighs
2 cups low-salt chicken broth
1/4 cup dry white wine
1 cup uncooked long-grain rice
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1 large zucchini, quartered lengthwise and cut into 2-inch slices (about 8 ounces)
4 lemon wedges
Thyme sprigs (optional)

Preparation

Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour.

Preheat oven to 350°.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the chicken; cook 4 minutes on each side or until browned. Remove chicken from skillet. Add broth and wine to skillet, scraping skillet to loosen browned bits; add the Caramelized Onions, rice, thyme, and 1/2 teaspoon salt. Add the chicken and zucchini to skillet, nestling them into rice mixture. Bring mixture to a boil. Remove from heat; wrap handle of skillet with foil. Cover and bake at 350° for 20 minutes or until liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs, if desired.

Note:

Greg Patent,

April 1998
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