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.