Chicken and Restful Rice – it was a perfect texture coupled with the fabulous flavor of the dish


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 4 tablespoons heavy whipping cream 2/3 cup (1 1/2 ounces) grated fresh Pecorino Romano cheese

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. Place chicken on a plate on the side.

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.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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