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Categories:
olive oil chicken salt ground black pepper onion carrot cremini mushrooms garlic long grain white rice cooking spray chicken broth water heavy whipping cream Romano cheese
Viewed: 18 - Published at: 5 years agoIngredients
- 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
- Cooking spray
- 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
Method
- 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; saute 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.
- Add onion and carrot to pan; saute 4 minutes. Add mushrooms; saute 5 minutes. Add garlic; saute 1 minute, stirring constantly. Add rice; saute 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.
