Tuesday, April 12, 2011

Romano Chicken and Rice

My husband is not a big fan of cream-o'-crap chicken and rice dishes.  I decided to try this recipe because, with the fresh veggies and Romano cheese, it sounded like something he would go for.  We both really enjoyed this dish and I've taken leftovers to work for lunch for a couple of days now.  

Make sure that your rice is completely covered with liquid, especially in the corners.  If it's not completely covered, add more broth.  Failing to do so will yield some rice-sized jawbreakers on the surface.


1 tbsp olive oil
8 bone-in chicken thighs, skinned (I used chicken legs)
Salt and pepper to taste
1 large onion, finely diced
2 carrots, thinly sliced
8 ounces cremini mushrooms, sliced
4 garlic cloves, minced
1 cup long-grain white rice
Cooking spray
1 1/2 cups chicken broth
1/4 cup heavy cream
1/3 cup grated Romano cheese

Adapted from Cooking Light

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.

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. Cover with foil.  Bake at 350° for 20 minutes.  Remove foil.  Bake for 25 additional minutes or until chicken is done.
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