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CHICKEN - BAKE - Asian-Style Chicken and Rice Casserole
Nb persons: 4
Yield:
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Asian-Style Chicken and Rice Martha Stewart Ingredients | |
2 tablespoons | olive oil |
4 bone-in, skin-on chicken thighs (about 1 pound) | |
Salt | |
pepper | |
4 | scallions, white and green parts separated and thinly sliced |
2 tablespoons | finely chopped peeled fresh ginger |
3 | garlic cloves, minced |
2 ounces | shiitake mushroom caps, (about 3/4 cups), thinly sliced |
1 1/2 cups | Arborio rice |
3 2/3 cups | chicken broth |
Fresh cilantro, for serving |
Directions
Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.
© 2015 Martha Stewart Living Omnimedia. All rights reserved.
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