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Chicken and Rice

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Ingredients

  • 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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.

2. Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 4 chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.

3. Add onion and carrot to pan; sauté 4 minutes. Add mushrooms; sauté 5 minutes. Add garlic; sauté 1 minute, stirring constantly. Add rice; sauté 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.

Nutritional Information

Calories:
519
Fat:
16.3g (sat 6.4g,mono 6.3g,poly 2.1g)
Protein:
37.3g
Carbohydrate:
53.5g
Fiber:
2.9g
Cholesterol:
141mg
Iron:
3.8mg
Sodium:
717mg
Calcium:
188mg

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