Stick of Butter Chicken and Rice
No description available
Ingredients
- white rice
- mushrooms
- beef consommé
- French onion soup
- butter
- Pecorino Romano cheese
- boneless, skinless chicken thighs
- salt
- black pepper
- garlic powder
- onion powder
- paprika
- fresh parsley
Method
- 1
Preheat your oven to 350°F (175°C).
- 2
In a 9x13 inch baking dish, spread two cups of uncooked white rice in an even layer.
- 3
Scatter the sliced mushrooms over the rice.
- 4
Pour two cans of beef consommé and one can of French onion soup over the rice and mushrooms.
- 5
Gently stir the mixture to combine the liquids with the rice and mushrooms.
- 6
Arrange the cubes of butter evenly over the surface of the mixture.
- 7
Sprinkle a generous amount of Pecorino Romano cheese (about half of the total amount) over the butter and liquid.
- 8
Season both sides of the chicken thighs generously with salt, pepper, garlic powder, onion powder, and paprika.
- 9
Place the seasoned chicken thighs in a single layer on top of the rice mixture in the baking dish.
- 10
Sprinkle the remaining Pecorino Romano cheese over the chicken.
- 11
Cover the baking dish tightly with aluminum foil.
- 12
Bake covered for 45 minutes.
- 13
After 45 minutes, carefully remove the foil. Return the dish to the oven and bake uncovered for another 15 to 20 minutes, or until the liquid is absorbed and the chicken is cooked through and golden brown on top.
- 14
Garnish with fresh chopped parsley before serving.
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