This recipe has been a huge success over at Dinner At The Zoo! It has received lots of wonderful feedback. Let’s have a look at what the readers have said about it:
I seriously love everything about this dish- the short list of ingredients, the amazing flavors, that it is one-pot! Amazing and so perfect for this busy holiday season when we don’t have time to spend hours slaving away in the kitchen!
I made this last night and it is so delicious and easy! We’re big fans of broccoli rice casserole but I never thought to add whole chicken pieces to it. The broccoli came out perfect, I can’t stand it if it’s overcooked. Even my daughter’s came back for seconds! Thanks for a great recipe that will be a regular rotation in our house.
4 bone in skin on chicken thighs (medium sized)
2 teaspoons olive oil
salt and pepper to taste
1 small yellow onion, finely chopped
1 and ½ cups of short grain rice
3 and ½ cups of chicken broth
2 and ½ cups broccoli florets
1 and ½ cups grated sharp cheddar cheese
chopped parsley for garnish (optional)
Preheat the oven to 375 degrees.
Cook the broccoli in a large deep skillet over medium-high heat, with 1/2 cup water, stirring occasionally, until cooked through and crisp tender, about 4-5 minutes. Season to taste. Remove the broccoli from the pan and set aside.
Heat the oil in the pan over medium high heat. Season the chicken thighs on both sides with salt and pepper to taste.
Place the chicken in the pan, skin side down. Cook until the chicken is a deep golden brown, about 5-7 minutes. Flip and repeat the process with the other side.
Remove the chicken from the pan and add the onion. Cook until onion is translucent. Add the rice, cooking for 1 minute. Place the chicken back into the pan.
Pour in the chicken broth and season with ½ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a boil. Cover the pan and place it in the oven. Bake for 35 minutes or until liquid has absorbed and chicken is cooked through.
Remove the pan from the oven and place the chicken on a serving plate, cover with foil. Stir the broccoli and cheese into the rice mixture and place it back in the oven. Cook for 5 more minutes or until cheese is melted.
Place the broccoli cheddar rice on the platter alongside the chicken. Garnish with parsley (optional) and serve.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Instead of broccoli you could use cauliflower.
Thanks to Dinner at the Zoo for this scrumptious one-pot wonder!