Chicken and Rice with Caramelized Onions

Chicken and Rice with Caramelized Onions
Photo by Becky Luigart-Stayner

Ingredients

  • Thyme sprigs (optional)
  • 1 teaspoon finely chopped fresh rosemary
  • 1 large zucchini, quartered lengthwise and cut into 2-inch slices (about 8 ounces)
  • ½ teaspoon salt
  • Olive oil-flavored cooking spray
  • 2 cups low-salt chicken broth
  • 3 cups Caramelized Onions (about 8 cups uncooked)
  • + 10 more ingredients
    • 4 (3-ounce) skinned, boned chicken thighs
    • 1 teaspoon grated lemon rind
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 1 cup uncooked long-grain rice
    • ¼ cup dry white wine
    • 3 garlic cloves, crushed
    • 4 lemon wedges
    • 1/8 teaspoon pepper
    • ¼ teaspoon salt
    • 1 ½ teaspoons olive oil

Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour. Preheat oven to 350°. 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....

View full recipe at My Recipes

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