Chicken and Rice with Caramelized Onions
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Ingredients
1 ½ teaspoons olive oil
1 teaspoon grated lemon zest
1 teaspoon finely chopped fresh rosemary
¼ teaspoon salt
⅛ a teaspoon of pepper
3 minced garlic cloves
Cooking spray with olive oil flavor
4 skinless and boneless chicken thighs (3 oz each)
2 cups low-salt chicken stock
¼ cup dry white wine
3 cups caramelized onions (about 8 raw)
1 cup raw long grain rice
1 tablespoon chopped fresh or 1 teaspoon dried thyme
½ teaspoon salt
1 large zucchini, cut lengthwise into quarters and sliced into 2-inch slices (about 8 ounces)
4 lemon slices
Thyme sprigs (optional)
To make
Combine the first 6 ingredients in a small bowl; grate the chicken evenly. Cover and refrigerate for 1 hour.Preheat the oven to 350 degrees.Place a large nonstick skillet covered with cooking spray on a medium-high heat until it is heated through. Add the chicken; cook for 4 minutes on each side or until lightly browned. Remove the chicken from the pan. Add the broth and wine to the pan, scrape the pan to avoid browning the pieces; add the caramelized onion, rice, thyme, and 1/2 teaspoon salt. Put the chicken and zucchini in the pan, roll them in the rice mixture. Bring the mixture to a boil. Remove from heat; wrap the pan handle in foil. Cover and bake at 350° C for 20 minutes or until the liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs if desired.
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Author:Admin
Published: 11/20/2023 8:48 PM
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