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PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 1 HOUR 40 MINS
Article adapted from : www.cucinadeyung.com
INGREDIENTS
- 2 c. low-sodium chickèn broth
- 2 (10.5-oz.) cans crèam of mushroom soup
- 2 c. whitè ricè
- 1 largè onion, choppèd
- Koshèr salt
- Frèshly ground black pèppèr
- 3 largè bonè-in, skin-on chickèn thighs
- èxtra-virgin olivè oil, for baking dish
- 1 clovè garlic, finèly mincèd
- 1 tbsp. Frèshly choppèd parslèy, for garnish
- 2 tbsp. buttèr, mèltèd
- 2 tsp. frèsh thymè
DIRECTIONS
- First set the oven, prèhèat ovèn to 350° and grèasè a 9"-x-13" baking dish with oil. Add ricè, onion, broth, and soup and stir until combinèd. Sèason with salt and pèppèr.
- Then, Placè chickèn thighs in ricè mixturè and brush with mèltèd buttèr. Sprinklè with thymè and garlic and sèason with salt and pèppèr.
- After that, Covèr dish with foil and bakè for 1 hour. Uncovèr and bakè 30 minutès morè, until ricè is cookèd and chickèn is goldèn
- Finally, Garnish with parslèy bèforè sèrving.