Welcome to Simply Mama Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
#simplymamacooks #chickenrecipe #easyrecipes
Please LIKE, SHARE and SUBSCRIBE! Thank you!
💖MY VLOG CHANNEL
[ Ссылка ]
📸FOLLOW ME ON INSTAGRAM 👉🏼[ Ссылка ]
AND HASH TAG Simply Mama Cooks
⭐️YELLOW SQUASH CASSEROLE
[ Ссылка ]
⭐️BRINE AND ROAST A CHICKEN RECIPE
[ Ссылка ]
⭐️CREAMY MAC N CHEESE
[ Ссылка ]
INGREDIENTS
4 lbs (1.814 kg) bone in chicken thighs
1 1/2 tsp salt or season all seasoning
1 tsp granulated garlic powder
1 tsp granulated onion powder
1/4 tsp black pepper
1 Tbsp oil (to brown chicken)
1 1/4 cup (230 g) long grain rice rinsed (I used Basmati rice)
8 oz (236.59 mL) hot water
1 Tbsp (10 g) chicken bouillon powder
16 oz (473.18 mL) heavy cream
8 oz (226.7 g) block of sharp cheddar cheese grated
1/2 of a small onion diced (85 g)
12 oz (340 g) bag of broccoli florets thawed
1 Tbsp softened butter (to butter baking dish)
9" x 13" baking dish
INSTRUCTIONS
NOTE: completely thaw chicken and set on counter to remove the chill
for even browning and cooking
- In a small bowl combine season all seasoning salt, garlic powder, onion powder, black pepper and mix
- Now season your chicken on both sides
- On a medium heat preheat a large skillet
- One preheated add oil and place chicken thighs skin side down
NOTE: Be sure not to crown the pan and brown chicken in batches if need be
- Brown chicken for five minutes on each side
- Once chicken is browned place on a baking sheet and set aside until needed
- After removing chicken , in the same skillet add diced onions and sauté until onions are softened and translucent
- In a large measuring cup or bowl combine hot water and bouillon powder
- Now add mixed chicken broth to sautéd onions and deglaze the pan
NOTE: Scraping up the fond at the bottom of the pan and mixing it with the broth adds great flavor to the broth
- Once broth is gently simmering add cream, shredded cheddar cheese and combine well using a medium low heat
- Take softened butter and butter your baking dish
- Now add all of your chicken broth cream mixture to baking dish
- To the cream mixture add rinsed long grain rice and combine
- Next add thawed broccoli florets
- Then arrange browned chicken thighs on top
- Cover baking dish tightly with foil
- Bake COVERED in a preheated oven at 350 ºF / 176 ºC for 40 minutes, then remove foil and continue to bake UNCOVERED for an additional 15 minutes
NOTE: Cook time can vary depending if chicken and frozen broccoli is completely thawed and oven temperature calibration. Adjust cook time or temperatures accordingly
- After 55 minutes of bake time, remove chicken and rice from the oven
- Allow the baked chicken and rice to set for 15 minutes then serve
- This recipe easily serves 6 to 8 servings
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
[ Ссылка ]
Chicken Recipes for Dinner
Chicken Casserole Ideas
How to Bake Chicken and Rice
Chicken Broccoli Cheese Rice Casserole
