Monday, December 17, 2012

Chicken and Rice with Squash

There were two dinners last week that saved me.  Two meals, each only having one pot and minimal hands on time.

This was perfect for my busy work schedule.  As I said they saved me.

I am sure with all of the holiday shopping to be had exactly 8 days before Christmas a few of you could use some "saver" meals.

Chicken and rice is not a fancy meal. In fact it is very basic.  This recipe is a bit more refined with the addition of Arborio rice and butternut squash.

To save time I bought squash already pealed and chopped up from Trader Joe's.  After you sear the chicken, you toss all of the other ingredients and bake away.

Chicken and Rice with Butternut Squash

by Emily Morris
Prep Time: 15 minutes
Cook Time: 40 minutes
Keywords: bake entree chicken squash

Ingredients (serves 6)
  • 2 Cups fresh butternut squash, diced into 1/2 inch cubes (see links above to properly dice one)
  • 6 chicken thighs (with skin on)
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon butter
  • 12 oz bag Arborio rice
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 4 Cups chicken broth
  • 1/2 Cup fresh grated Parmesan Cheese
Preheat oven to 400 degrees F. Place squash, olive oil, salt and garlic salt into a large bowl; toss to combine and pour onto a lightly greased baking sheet. Bake for 30-40 minutes.

In the meantime, melt butter in a dutch oven over medium heat. Place chicken thighs in pan skin side down. Cook for 10 minutes until skin is crisp. Turn chicken over and cook for an additional 5 minutes.

Remove chicken from pan. Whip down bottom to get rid of excessive fat from chicken.
Stir in rice and onion; cook and stir for 5 minutes, until onions are softened. Stir in garlic for 1 minute. Add butternut squash to rice. Stir in chicken broth. Bring to a boil and then nestle in the chicken.

Put lid on and place in oven to bake for 25 minutes. Let sit for 10 minutes before serving.
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