Chicken And Rice

• 1 tablespoon olive oil
• 8 bone-in chicken thighs, skinned
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups chopped onion
• 1 carrot, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup long-grain white rice
• Cooking spray
• 1 cup fat-free, lower-sodium chicken broth
• 1/4 cup water
• 3 tablespoons heavy whipping cream
• 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese

1. Preheat oven to 350u0b0.
2. Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 4 chicken thighs to pan; saute 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.
3. Add onion and carrot to pan; saute 4 minutes. Add mushrooms; saute 5 minutes. Add garlic; saute 1 minute, stirring constantly. Add rice; saute 1 minute. Spoon rice mixture into a 13 x 9-inch glass baking dish coated with cooking spray; stir in broth, 1/4 cup water, and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350u0b0 for 45 minutes or until chicken is done.

olive oil, chicken, salt, ground black pepper, onion, carrot, cremini mushrooms, garlic, longgrain white rice, cooking spray, chicken broth, water, heavy whipping cream, romano cheese

Taken from www.myrecipes.com/recipe/chicken-rice (may not work)