Chicken and Rice with Caramelized Onions
By Lv2Cook
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
- Caramelized Onions (about 8 cups uncooked)
- 1 cup uncooked long-grain rice
- 1 tablespoon chopped fresh thyme
- 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)
Details
Servings 1
Preparation
Step 1
Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour.
Preheat oven to 350º.
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 350º for 20 minutes or until liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs, if desired.
Serving Size: 1 chicken thigh and 1 cup rice mixture
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