Menu Enter a recipe name, ingredient, keyword...

Chicken and Rice with Caramelized Onions

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

You'll also love

Review this recipe

Bucatini with Sausage, Peppers and Onions BROWN RICE WITH ONIONS AND ROASTED RED PEPPERS