Stick of Butter Chicken Rice (Print Version)
Buttery chicken thighs, savory rice, and mushrooms come together for effortless comfort food.
# Ingredients:
→ Main Components
01 -
400 grams white long grain rice
02 -
300 millilitres condensed French onion soup
03 -
600 millilitres condensed beef consomme
04 -
225 grams baby portobello mushrooms, roughly chopped
05 -
100 grams Pecorino Romano or Parmesan cheese, grated, divided
06 -
113 grams unsalted butter, cut into 8 pieces
07 -
900 grams boneless skinless chicken thighs
→ Seasoning
08 -
1 1/4 teaspoons kosher salt
09 -
3/4 teaspoon freshly ground black pepper
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
12 -
1 teaspoon paprika
→ Garnish
13 -
1 tablespoon chopped fresh parsley (optional)
# Instructions:
01 -
Preheat oven to 175°C (350°F).
02 -
In a 23 x 33-centimetre baking dish, mix rice, condensed French onion soup, beef consomme, and chopped mushrooms until evenly distributed.
03 -
Sprinkle 75 grams of the grated cheese over the rice mixture. Evenly arrange the butter pieces on top of the cheese.
04 -
In a small bowl, blend kosher salt, black pepper, garlic powder, onion powder, and paprika. Coat the chicken thighs thoroughly with seasoning. Arrange the seasoned chicken evenly over the cheese and butter layer.
05 -
Scatter the remaining 25 grams of cheese over the chicken. Cover the dish tightly with aluminium foil.
06 -
Bake in the preheated oven for 45 minutes.
07 -
Remove the foil. Continue baking for an additional 20 minutes, or until the surface is golden, the rice has absorbed the liquid, and the chicken is fully cooked.
08 -
Sprinkle with fresh parsley before serving, if desired.
# Notes:
01 -
Rest the dish for 5 minutes after baking to ensure optimal rice texture.