Stick of Butter Chicken and Rice
Stick of Butter Chicken and Rice
Ingredients
For the Chicken and Rice Base
- 2 cups white rice
- 8 ounces sliced mushrooms
- 2 cans beef consomme
- 1 can French onion soup
- 1 stick unsalted butter, cut into cubes
- 1/2 cup Pecorino Romano cheese, grated, plus more for sprinkling
- 6 chicken thighs, bone-in, skin-on
For Seasoning the Chicken
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F. In a large 9x13 inch baking dish, add the white rice.
⏱️ 5 min•🌡️ 350
- 2
Evenly spread the sliced mushrooms over the rice. Pour in the two cans of beef consomme and the one can of French onion soup.
⏱️ 2 min
- 3
Gently stir the rice, mushrooms, and liquid mixture to ensure everything is well combined and the rice is submerged.
⏱️ 1 min
- 4
Distribute the cubed butter evenly over the rice mixture. Sprinkle a generous amount of Pecorino Romano cheese over the butter and rice.
⏱️ 2 min
- 5
On a separate cutting board, season the chicken thighs generously on all sides with salt, black pepper, garlic powder, onion powder, and paprika.
⏱️ 3 min
- 6
Arrange the seasoned chicken thighs on top of the rice mixture in the baking dish. Sprinkle a bit more Pecorino Romano cheese over the chicken.
⏱️ 2 min
- 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for approximately 45 minutes.
⏱️ 45 min•🌡️ 350
- 8
Carefully remove the aluminum foil. Continue to bake for another 15 to 20 minutes, or until all the liquid has been absorbed by the rice and the chicken is cooked through and lightly browned with crispy skin.
⏱️ 20 min•🌡️ 350
- 9
Remove the dish from the oven. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Stick of Butter Chicken and Rice
Ingredients
For the Chicken and Rice Base
- 2 cups white rice
- 8 ounces sliced mushrooms
- 2 cans beef consomme
- 1 can French onion soup
- 1 stick unsalted butter, cut into cubes
- 1/2 cup Pecorino Romano cheese, grated, plus more for sprinkling
- 6 chicken thighs, bone-in, skin-on
For Seasoning the Chicken
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F. In a large 9x13 inch baking dish, add the white rice.
⏱️ 5 min•🌡️ 350 - 2
Evenly spread the sliced mushrooms over the rice. Pour in the two cans of beef consomme and the one can of French onion soup.
⏱️ 2 min - 3
Gently stir the rice, mushrooms, and liquid mixture to ensure everything is well combined and the rice is submerged.
⏱️ 1 min - 4
Distribute the cubed butter evenly over the rice mixture. Sprinkle a generous amount of Pecorino Romano cheese over the butter and rice.
⏱️ 2 min - 5
On a separate cutting board, season the chicken thighs generously on all sides with salt, black pepper, garlic powder, onion powder, and paprika.
⏱️ 3 min - 6
Arrange the seasoned chicken thighs on top of the rice mixture in the baking dish. Sprinkle a bit more Pecorino Romano cheese over the chicken.
⏱️ 2 min - 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for approximately 45 minutes.
⏱️ 45 min•🌡️ 350 - 8
Carefully remove the aluminum foil. Continue to bake for another 15 to 20 minutes, or until all the liquid has been absorbed by the rice and the chicken is cooked through and lightly browned with crispy skin.
⏱️ 20 min•🌡️ 350 - 9
Remove the dish from the oven. Garnish with fresh chopped parsley before serving hot.
⏱️ 2 min