1½ cups brown basmati rice
1 tablespoon plus 2 teaspoons olive oil
1 cup chopped yellow onion
3¼ cups water
1¼ teaspoons salt
8 medium skin-on, bone-in chicken thighs
Salt and ground black pepper to taste
8 sprigs fresh thyme or 2 teaspoons dried thyme leaves
4 ounces Cabot Orne Meadows, Cabot Extra Sharp Cheddar,or Cabot Seriously Sharp Cheddar, grated (about 1 cup)
½ cup Cabot Light Sour CreamSteamed fresh broccoli
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PLACE oven racks in middle and upper position and preheat oven to 375° F. Place raw rice in 8-inch-square or similar size baking dish and set aside.
WARM 1 tablespoon of oil in a medium saucepan over medium heat. Add onion and cook, stirring, until tender and translucent, about 3 minutes. Add water and salt to saucepan and bring to boil.Stir to dissolve salt and pour over rice in reserved dish. Cover dish tightly with foil and place in oven on middle rack and bake for 45 minutes.
PLACE chicken thighs on baking sheet with sides. Brush each thigh lightly with oil and season with salt and pepper. Top each thigh with thyme sprig or sprinkle with dried thyme leaves. When rice has baked for 45 minutes, place chicken in oven above rice on top rack. Continue baking rice for 15 minutes longer or until rice is tender.
LEAVE the chicken in the oven and remove rice. Uncover the rice dish and spoon half of rice into a bowl to set aside for Chicken Tortilla Pie. Stir cheddar and sour cream into rice remaining in dish.
RECOVER the rice dish loosely with foil, return to oven and bake for 10 to 15 minutes longer or until chicken is lightly browned and cooked through to center and rice is heated through. Set half of thighs aside for Chicken Tortilla Pie.
SERVE remaining thighs with steamed broccoli, either on the side or mixed into the creamy rice.
Very good! So easy and yummy!
This looks great! I'm going to try this and LOVE that it has basmati!!