Chicken and Rice with Caramelized Onions
It's chicken again this time with wine and spices, and baked with
rice for a scrumptious main course.
Published: Cooking Light- 04/01/98
INGREDIENTS
1-1/2 teaspoons olive oil
1 teaspoon grated lemon rind
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
3 garlic cloves, crushed
Olive oil-flavored cooking spray
4 (3-ounce) skinned, boned chicken thighs
2 cups low-salt chicken broth
1/4 cup dry white wine
3 cups Caramelized Onions (about 8 cups uncooked)
1 cup uncooked long-grain rice
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1 large zucchini, quartered lengthwise and cut into 2-inch slices
(about 8 ounces)
4 lemon wedges
Thyme sprigs (optional)
INSTRUCTIONS
Estimated Total Time: 45 minutes
Combine first 6 ingredients in a small bowl; rub evenly over chicken.
Cover and chill 1 hour.
Preheat oven to 350&176;.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the chicken; cook 4 minutes on each side or until browned. Remove chicken from skillet. Add broth and wine to skillet, scraping skillet to loosen browned bits; add the Caramelized Onions, rice, thyme, and 1/2 teaspoon salt. Add the chicken and zucchini to skillet, nestling them into rice mixture. Bring mixture to a boil. Remove from heat; wrap handle of skillet with foil. Cover and bake at 350&176; for 20 minutes or until liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs, if desired.
YIELD: 4 servings (serving size: 1 chicken thigh and 1 cup rice mixture)
NUTRITIONAL INFO
calories: 462 carbohydrates: 70.2 g cholesterol: 73 mg fat: 8.8
g sodium: 582 mg protein: 26.4 g calcium: 117 mg iron: 4.1 mg
fiber: 7.2 g
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