Chicken and Rice with Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
1. Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour.
2. Preheat oven to 350°.
3. 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° for 20 minutes or until liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs, if desired.
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