BAKED CHICKEN THIGHS WITH MUSHROOM BROWN RICE RECIPE ...
This easy and delicious one-pan meal that's easy on the budget can also be made with white rice.
Provided by trishthedish617
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
- Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.
Nutrition Facts : Calories 303.3 calories, CarbohydrateContent 18 g, CholesterolContent 74 mg, FatContent 15.4 g, FiberContent 1.8 g, ProteinContent 22.4 g, SaturatedFatContent 3.7 g, SodiumContent 386.1 mg, SugarContent 1.4 g
ALTON BROWN'S SMOKED PAPRIKA CHICKEN AND POTATOES RECIPE ...
I saw Alton making this recipe on TV....DH and I made it the next evening. Fabulous flavors! Easy to make.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine the olives, lemon zest and garlic in a small bowl. Set aside.
- Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
- Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone.
- Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack.
- Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.).
- Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.
Nutrition Facts : Calories 714.1, FatContent 39.5, SaturatedFatContent 9.5, CholesterolContent 157.9, SodiumContent 1472.7, CarbohydrateContent 53.4, FiberContent 7.9, SugarContent 4, ProteinContent 38.3
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