Ingredients
Scale
- 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