Stick of Butter Chicken and Rice

Ingredients

• 2 cup white rice
• 8 oz mushrooms (sliced)
• 2 can beef consommé (10.5 oz cans)
• 1 can French onion soup (10.5 oz can)
• 1 stick unsalted butter (8 tablespoons)
• Pecorino Romano cheese (heavy sprinkling, divided)
• 4 chicken thighs (bone-in, skin-on preferred for baking time)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• onion powder (to taste)
• paprika (to taste)
• fresh parsley (chopped, for garnish)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a 9x13 inch baking dish, add 2 cups of white rice and 8 ounces of sliced mushrooms.

3. 3

   Pour in two cans of beef consommé and one can of French onion soup. Stir the mixture until the rice and mushrooms are evenly distributed.

4. 4

   Place one full stick of butter in the center of the dish.

5. 5

   Apply a heavy sprinkling of Pecorino Romano cheese over the rice and liquid mixture.

6. 6

   In a separate bowl or on a plate, season the chicken pieces thoroughly with salt, black pepper, garlic powder, onion powder, and paprika.

7. 7

   Place the seasoned chicken pieces right on top of the rice mixture in the baking dish.

8. 8

   Add another sprinkling of Pecorino Romano cheese over the top of the chicken.

9. 9

   Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.

10. 10

    Remove the foil and continue to bake for another 15 to 20 minutes, or until the liquid is fully absorbed and the chicken is cooked through.

11. 11

    Garnish with a sprinkle of fresh parsley before serving.

Notes

This recipe is a variation of the classic 'Stick of Butter Rice' side dish, transformed into a main course. Ensure the dish is tightly sealed with foil during the first phase of baking to properly steam the rice.

Nutrition per serving

• main
• dinner
• chicken
• one-pan
• baked
• easy
• comfort food