Category: SHOW AND SHARE

This dish has progressed over the years for me with flavor changes and updates. Grams used to call it “CONTINENTAL” chicken for a reason I will never know. LOL 🙂 But, it’s just a sturdy chicken and rice that serves a family well.

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

CHICKEN
2 tablespoons avocado oil
2 teaspoons dried parsley
1 1/2 teaspoons paprika
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon FRESH ground sea salt, to taste
1/4 teaspoon FRESH ground pepper, to taste
6 skinless bone in chicken thighs **

• Preheat oven to 350°.
• In a shallow bowl, whisk together the avocado oil, parsley, paprika, garlic, thyme, salt and pepper.
• Add the chicken pieces and coat each piece evenly with the seasoning. Set aside, allowing the flavors to absorb into the meat.
• Spray a large baking dish with nonstick cooking oil spray and set aside.

RICE
1 large VIDALIA onion, chopped
4 cloves garlic, minced
2 tablespoons avocado oil
1 teaspoon FRESH ground sea salt
1/4 teaspoon cracked black pepper
2 cups chicken broth
1 1/2 cups hot water
2 cups long grain white rice

• In a medium mixing bowl whisk together the broth, water, salt, oil, garlic.
• Add the onion, garlic, oil, Stir well to combine.
• Mix in the onions and rice.
• Add to baking dish.
• Arrange chicken in a single even layer over the rice, cover with foil and bake for 40 minutes.
• Uncover and bake for an additional 15-20 minutes, until the chicken is cooked right through to the bone.
• Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
• When chicken and rice is finished cooking, allow it to rest for 5-10 minutes.

MUSHROOMS
2 tablespoons butter
2 cloves garlic, minced
1/2 pound button mushrooms quartered or I prefer Beech Mushrooms
1 small bunch green onions, sliced thin
2/3 cup white wine
FRESH ground sea salt and pepper, to taste
2 tablespoons fresh chopped parsley, to garnish

• Heat butter in a pan over medium-high heat.
• Sauté green onions and garlic until fragrant (30 seconds) and add mushrooms; cook until softened.
• Add wine and cook until absorbed.
• Stir in 2 tablespoons of chives and season with salt and pepper.

ASSEMBLY

• Transfer chicken onto a plate; fluff rice with forks, then mix the mushrooms through the rice.
• Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley.

NOTE: If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes dish has been in the oven. The bone-in pieces tend to stay juicier and more flavorful.