CHICKEN - BAKE - Asian-Style Chicken and Rice Casserole

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Nb persons: 4
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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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