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INGREDIENTS
4 lbs (1.814 kg) bone in chicken thighs
1 1/2 tsp salt or season all seasoning
1 tsp granulated garlic powder
1 tsp granulated onion powder
1/4 tsp black pepper
1 Tbsp oil (to brown chicken)
1 1/4 cup (230 g) long grain rice rinsed (I used Basmati rice)
8 oz (236.59 mL) hot water
1 Tbsp (10 g) chicken bouillon powder
16 oz (473.18 mL) heavy cream
8 oz (226.7 g) block of sharp cheddar cheese grated
1/2 of a small onion diced (85 g)
12 oz (340 g) bag of broccoli florets thawed
1 Tbsp softened butter (to butter baking dish)
9" x 13" baking dish
INSTRUCTIONS
NOTE: completely thaw chicken and set on counter to remove the chill
for even browning and cooking
- In a small bowl combine season all seasoning salt, garlic powder, onion powder, black pepper and mix
- Now season your chicken on both sides
- On a medium heat preheat a large skillet
- One preheated add oil and place chicken thighs skin side down
NOTE: Be sure not to crown the pan and brown chicken in batches if need be
- Brown chicken for five minutes on each side
- Once chicken is browned place on a baking sheet and set aside until needed
- After removing chicken , in the same skillet add diced onions and sauté until onions are softened and translucent
- In a large measuring cup or bowl combine hot water and bouillon powder
- Now add mixed chicken broth to sautéd onions and deglaze the pan
NOTE: Scraping up the fond at the bottom of the pan and mixing it with the broth adds great flavor to the broth
- Once broth is gently simmering add cream, shredded cheddar cheese and combine well using a medium low heat
- Take softened butter and butter your baking dish
- Now add all of your chicken broth cream mixture to baking dish
- To the cream mixture add rinsed long grain rice and combine
- Next add thawed broccoli florets
- Then arrange browned chicken thighs on top
- Cover baking dish tightly with foil
- Bake COVERED in a preheated oven at 350 ºF / 176 ºC for 40 minutes, then remove foil and continue to bake UNCOVERED for an additional 15 minutes
NOTE: Cook time can vary depending if chicken and frozen broccoli is completely thawed and oven temperature calibration. Adjust cook time or temperatures accordingly
- After 55 minutes of bake time, remove chicken and rice from the oven
- Allow the baked chicken and rice to set for 15 minutes then serve
- This recipe easily serves 6 to 8 servings
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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22 июл 2019
