CHICKEN WITH CREAMY CHEDDAR RICE

1 cup brown Basmati rice
3 teaspoons olive oil, divided
1/2 cup yellow onion, chopped
2 cups water
3/4 teaspoon salt
4 medium skin-on, bone-in chicken thighs
Salt and ground black pepper to taste
4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
4 ounces Cabot extra sharp cheddar, grated (about 1 cup)
1/2 cup light sour cream
Steamed fresh broccoli

Place oven rack in middle and upper position and preheat oven to 375 degrees.  Place raw rice in 8-inch square dish or similar size baking dish and set aside.

In a medium saucepan over medium heat, warm 2 teaspoons of oil.  Add onion and cook, stirring, until tender and translucent, about 3 minutes.  Add water and salt to saucepan and bring to boil.

Stir to dissolve salt and pour over rice, cover dish tightly with foil.  Place in over on middle rack and bake for 45 minutes.

Meanwhile, place chicken thighs on baking sheet with sides.  Brush each thigh lightly with oil and season with salt and pepper.  Top each thigh with thyme sprig or sprinkle with dried thyme leaves. 

When rice has baked for 45 minutes, place chicken in oven on top rack

Continue baking rice for 15 minutes longer or until tender.

Leaving chicken in oven, remove rice.  Stir in cheddar and sour cream.  Recover loosely with foil, return to oven and bake for 10 to 15 minutes longer or until chicken is lightly browned and cooked through to center and rice is heated through.  Serve with steamed broccoli, either on the side or mixed into the creamy rice.


I cook for 2 Texas men on Sundays so I doubled it.  I also did boneless, skinless chicken thighs on accident but LOVED this cooking method for them.  So flavorful.