why make this recipe
Stick of Butter Chicken Rice is a fantastic dish that brings together incredibly rich flavors with minimal effort. It’s a one-pan meal that saves you time on cooking and cleaning. The combination of tender chicken, creamy rice, and savory mushrooms makes it a satisfying meal for your family or guests. Plus, using just a few straightforward ingredients ensures that you can whip it up quickly, giving you more time to enjoy with loved ones.
how to make Stick of Butter Chicken Rice
Ingredients :
- 400 grams white long grain rice
- 300 millilitres condensed French onion soup
- 600 millilitres condensed beef consomme
- 225 grams baby portobello mushrooms, roughly chopped
- 100 grams Pecorino Romano or Parmesan cheese, grated, divided
- 113 grams unsalted butter, cut into 8 pieces
- 900 grams boneless skinless chicken thighs
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon chopped fresh parsley (optional)
Directions :
- Preheat your oven to 175°C (350°F).
- In a 23 x 33-centimetre baking dish, mix the rice, condensed French onion soup, beef consomme, and chopped mushrooms until well combined.
- Sprinkle 75 grams of the grated cheese over the rice mixture. Evenly place the butter pieces on top of the cheese.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and paprika. Coat the chicken thighs in this seasoning mix.
- Place the seasoned chicken over the cheese and butter layer in the baking dish.
- Scatter the remaining 25 grams of cheese over the chicken.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 20 minutes or until the surface is golden, the rice has absorbed the liquid, and the chicken is cooked through.
- If you like, sprinkle with fresh parsley before serving.
how to serve Stick of Butter Chicken Rice
Serve Stick of Butter Chicken Rice hot straight from the oven. It pairs well with a simple green salad or steamed veggies on the side for a complete meal. You can also add extra parsley on top for a fresh touch.
how to store Stick of Butter Chicken Rice
To store leftovers, allow the dish to cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will last for about 3 to 4 days. For longer storage, you can freeze it in portions for up to 3 months. Just be sure to reheat thoroughly before serving again.
tips to make Stick of Butter Chicken Rice
- For extra flavor, try adding some sautéed onions or garlic to the rice mixture.
- If you prefer white meat, you can substitute the chicken thighs with boneless skinless chicken breasts.
- Feel free to experiment with different types of cheese, like cheddar or mozzarella, for a different taste.
- To make preparation even easier, you can use pre-cooked chicken if you have it on hand.
variation
You can add vegetables like peas, carrots, or bell peppers to the rice mixture for more color and nutrition. This makes the dish even heartier and gives you more variety.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time since brown rice takes longer to cook than white rice.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the dish in advance and store it in the fridge until you’re ready to bake it.
3. Is it possible to make this recipe vegetarian?
Yes, you can replace the chicken with plant-based protein and use vegetable broth instead of beef consomme to make it vegetarian-friendly.
Enjoy your delicious Stick of Butter Chicken Rice, a comforting dish that’s sure to become a family favorite!
Print
Stick of Butter Chicken Rice
A one-pan meal bringing together tender chicken, creamy rice, and savory mushrooms with minimal effort.
- Total Time: 80 minutes
- Yield: 6 servings 1x
Ingredients
- 400 grams white long grain rice
- 300 millilitres condensed French onion soup
- 600 millilitres condensed beef consomme
- 225 grams baby portobello mushrooms, roughly chopped
- 100 grams Pecorino Romano or Parmesan cheese, grated, divided
- 113 grams unsalted butter, cut into 8 pieces
- 900 grams boneless skinless chicken thighs
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat your oven to 175°C (350°F).
- In a 23 x 33-centimetre baking dish, mix the rice, condensed French onion soup, beef consomme, and chopped mushrooms until well combined.
- Sprinkle 75 grams of the grated cheese over the rice mixture. Evenly place the butter pieces on top of the cheese.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and paprika. Coat the chicken thighs in this seasoning mix.
- Place the seasoned chicken over the cheese and butter layer in the baking dish.
- Scatter the remaining 25 grams of cheese over the chicken.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 20 minutes or until the surface is golden, the rice has absorbed the liquid, and the chicken is cooked through.
- If you like, sprinkle with fresh parsley before serving.
Notes
Serve hot straight from the oven; pairs well with a green salad or steamed veggies.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg