Shelly's Recipe

CHICKEN AND RICE

Category: Casseroles - Chicken and Turkey

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 chicken roth
1/4 cup water
4 tablespoons heavy whipping cream
2/3 cup grated fresh Pecorino Romano cheese

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. Place chicken on a plate on the side.

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.