Chicken with Creamy Cheddar Rice

Name: Chicken with Creamy Cheddar Rice
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1½ cups brown basmati rice1 tablespoon plus 2 teaspoons olive oil1 cup chopped yellow onion3¼ cups water1¼ teaspoons salt8 medium skin-on; bone-in chicken thighsSalt and ground black pepper to taste8 sprigs fresh thyme or 2 teaspoons dried thyme leaves4 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

– Makes 4 servings –

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This chicken and rice recipe will easily become a go-to dish on any day of the week. Not only does it offer great flavor and a good balance of protein, carbs and fat, but you’ll be able to easily make another fabulous meal later in the week, Chicken Tortilla Pie, when you set aside a portion of the rice and chicken (see recipe instructions below) from this dish. Share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

To make 4-6 servings, place oven racks in middle and upper position and preheat oven to 375° F. Place raw rice in an 8-inch-square or similar size baking dish and set aside.

Warm 1 tablespoon of oil in a medium saucepan over medium heat. Add chopped onion and cook, stirring, until tender and translucent, about 3 minutes. Add water and salt to the saucepan and bring to a boil. Stir to dissolve salt and pour over rice in the reserved dish. Cover dish tightly with foil and place in oven on middle rack and bake for 45 minutes.

Place chicken thighs on a baking sheet with sides. Brush each thigh lightly with oil and season with salt and pepper. Top each thigh with a thyme sprig or sprinkle with dried thyme leaves. When rice has baked for 45 minutes, place chicken in the oven above rice on the top rack. Continue baking rice for 15 minutes longer or until rice is tender.

Leave chicken in the oven and remove rice. Uncover the rice dish and spoon half of the rice into a bowl to set aside for Chicken Tortilla Pie. Stir Cabot Light Sour Cream and Cabot Orne Meadows Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar into the rice remaining in dish.

Recover the rice dish loosely with foil, return to the oven and bake for an additional 10 to 15 minutes or until chicken is lightly browned and cooked through to the center and rice is heated through. Set half of the thighs aside for Chicken Tortilla Pie. Serve the remaining thighs with steamed broccoli, either on the side or mixed into the creamy rice.

If you love recipes that combine chicken and cheese, be sure to check out our Skillet Chicken with Cheddar Mushroom Sauce too. As a co-operative of over 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this chicken, cheese and rice dish after you’ve made it by rating and reviewing the recipe.

Ingredients

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

Directions

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.