Stick of Butter Chicken and Rice
Stick of Butter Chicken and Rice
Ingredients
For the Rice Base
- 2 cups uncooked white rice
- 8 ounces mushrooms, chopped
- 2 cans beef consommé, 10 1/2 fluid ounces each
- 1 can French onion soup, 10 1/2 fluid ounces
- 1/2 cup unsalted butter, cut into pats or cubes
- 1/2 cup Pecorino Romano cheese, grated
For the Chicken
- 8 bone-in, skin-on chicken thighs
- salt, to taste
- black pepper, freshly ground, to taste
- garlic powder, to taste
- onion powder, to taste
- paprika, to taste
- 1/4 cup Pecorino Romano cheese, grated
For Garnish
- fresh parsley, freshly chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
In a 9x13 inch baking dish, combine the uncooked white rice and chopped mushrooms. Stir to distribute evenly.
⏱️ 2 min
- 3
Pour the two cans of beef consommé and one can of French onion soup over the rice and mushroom mixture. Stir gently to ensure the rice is submerged and well combined with the liquids.
⏱️ 2 min
- 4
Evenly distribute the 1/2 cup of unsalted butter pats or cubes over the rice mixture. Sprinkle 1/2 cup of grated Pecorino Romano cheese over the top.
⏱️ 3 min
- 5
Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs generously with salt, freshly ground black pepper, garlic powder, onion powder, and paprika.
⏱️ 5 min
- 6
Arrange the seasoned chicken thighs in a single layer over the rice mixture in the baking dish. Lightly sprinkle the remaining 1/4 cup of grated Pecorino Romano cheese over the chicken.
⏱️ 3 min
- 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 350
- 8
After 45 minutes, carefully remove the aluminum foil. Return the uncovered dish to the oven and bake for an additional 15 to 20 minutes, or until all the liquid has been absorbed by the rice and the chicken is fully cooked and nicely browned.
⏱️ 20 min•🌡️ 350
- 9
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley, as needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stick of Butter Chicken and Rice
Ingredients
For the Rice Base
- 2 cups uncooked white rice
- 8 ounces mushrooms, chopped
- 2 cans beef consommé, 10 1/2 fluid ounces each
- 1 can French onion soup, 10 1/2 fluid ounces
- 1/2 cup unsalted butter, cut into pats or cubes
- 1/2 cup Pecorino Romano cheese, grated
For the Chicken
- 8 bone-in, skin-on chicken thighs
- salt, to taste
- black pepper, freshly ground, to taste
- garlic powder, to taste
- onion powder, to taste
- paprika, to taste
- 1/4 cup Pecorino Romano cheese, grated
For Garnish
- fresh parsley, freshly chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
In a 9x13 inch baking dish, combine the uncooked white rice and chopped mushrooms. Stir to distribute evenly.
⏱️ 2 min - 3
Pour the two cans of beef consommé and one can of French onion soup over the rice and mushroom mixture. Stir gently to ensure the rice is submerged and well combined with the liquids.
⏱️ 2 min - 4
Evenly distribute the 1/2 cup of unsalted butter pats or cubes over the rice mixture. Sprinkle 1/2 cup of grated Pecorino Romano cheese over the top.
⏱️ 3 min - 5
Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs generously with salt, freshly ground black pepper, garlic powder, onion powder, and paprika.
⏱️ 5 min - 6
Arrange the seasoned chicken thighs in a single layer over the rice mixture in the baking dish. Lightly sprinkle the remaining 1/4 cup of grated Pecorino Romano cheese over the chicken.
⏱️ 3 min - 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 350 - 8
After 45 minutes, carefully remove the aluminum foil. Return the uncovered dish to the oven and bake for an additional 15 to 20 minutes, or until all the liquid has been absorbed by the rice and the chicken is fully cooked and nicely browned.
⏱️ 20 min•🌡️ 350 - 9
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley, as needed.
⏱️ 5 min