Chicken and Rice

From inthekitchenwithkath.com

(Adapted from a recipe in the October 2010 issue of Cooking Light)

Serves 2

The original recipe made 4 servings, but I scaled it down to serve 2. Simply double the ingredients for 4 servings, but cook the chicken in 2 batches. They won’t brown well if the pan is too crowded. Use a 13 x 9-inch baking dish for 4 servings.

1 tablespoon olive oil

3 or 4 bone-in chicken thighs, skinned (grab the skin with a paper towel to easily pull it off)

Salt

Pepper

1 cup chopped onion

1 carrot, thinly sliced

4 ounces mushrooms, sliced

4 garlic cloves, minced

½ cup long-grain white rice

Cooking spray

1 cup chicken broth

2 tablespoons whipping cream

About 3 tablespoons (3/4 ounce) grated fresh pecorino Romano cheese

1. Preheat the oven to 350˚.

2. Prepare the baking dish. Spray a 7 x 11-inch (or 8 x 8) baking pan with the cooking spray and set aside.

3. Have the ingredients mise en place - assembled and ready to go.

4. Heat the oil in a large skillet over medium-high heat.

5. Salt and pepper the chicken and add it to the pan. Cook 3 minutes on each side and remove the chicken from the pan.

6. Reduce heat to medium. Add the onion and carrot to the pan, and cook, stirring occasionally, for 4 minutes.

7. Add the mushrooms to the pan. Stir well, and cook for 5 minutes, stirring occasionally.

8. Add the garlic and cook for 1 minute, stirring constantly.

9. Add the rice and cook, stirring for 1 minute.

10. Put the rice mixture in the prepared baking dish.

11. Add the chicken broth and the whipping cream and stir until well-blended.

12. Place the chicken thighs on top of the rice mixture.

13. Sprinkle the cheese over the chicken.

14. Bake for 45 minutes.