Stick of Butter Chicken and Rice
The one-dish wonder: uncooked rice, mushrooms, onion soup, a whole stick of butter, and seasoned thighs baked on top. Zero pots, maximum comfort.
The Cook
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Heat the oven to 350°F.
Pour the uncooked rice straight into a 9x13 baking dish. No rinsing ceremony here, this dish breaks the rules and gets away with it.
Scatter the mushrooms over the rice.
Pour in both cans of beef consommé and the can of French onion soup, right over everything.
Cube the stick of butter and dot it all over the top.
Sprinkle on about half the Pecorino Romano.
Season the chicken thighs on both sides with the salt, pepper, garlic powder, onion powder, and paprika. Lay them right on top.
Hit the chicken with the rest of the cheese.
Cover the dish tight with foil and bake for 45 minutes.
Uncover and bake 15 to 20 more minutes, until the chicken is golden and the rice has drunk up all that butter and soup.
Sprinkle of fresh parsley, and serve it straight from the dish.
Serg's Notes
Nothing gets pre-cooked. The rice cooks in the consommé and butter while the chicken juices drip down into it. That's the whole trick, and it's why the bottom of the dish is the best part.
Want it Serg style? Swap the paprika for a packet of Sazón, throw a few minced ají cachucha in with the mushrooms, and add a splash of vino seco to the liquid. Now it's Cuban comfort.
My family will inhale this. Yours will too.
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