Chicken and Rice Made With Beef Consomme

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French Onion Chicken and Rice is a spin-off the Stick of Butter Rice recipe already here. That rice uses beef consomme and french onion soup, and I wanted to find a fashion to turn information technology into a full repast, especially since it always takes an hour.

I focused on the French Onion flavors in the rice and decided to add together the gruyere that's standard in the soup along with some craven, considering why not?

Every bit you should already know by now, I LOVE ONIONS. I hateful I beloved them. I literally get a little offended when people say they hate them. Similar, how?! And is information technology raw onions, cooked onions, all onions? Onion pulverization? I'd argue that if you lot can tum any one of the same you are not an onion hater.

All of that is to say: the caramelized onions are optional.

Tid-Bits:

• When y'all're layering the caramelized onions on tiptop of the rice, try to keep them centered. Y'all'll want the chicken breasts and shredded gruyere to completely cover the onions. This is very important! Any exposed caramelized onions will burn while they broil – the oven is on 400°F after all.
• This meal is pretty heavy, I'm talking instant Itis, so I ever serve it with an arugula salad with mandarin oranges and a balsamic vinaigrette dressing. The flavors go well together and add some much-needed freshness.
• I chose Provolone to stuff the craven breasts because information technology's mild and melts very well. You lot tin use Swiss, more Gruyere, or skip stuffing the breasts birthday.

Are yous a fan of broiled chicken and rice dishes like I am? Check out my Cheesy Baked Chicken & Broccoli Rice.

At that place'due south a video on IGTV of me making this – sans onions – and if you make this recipe I promise you lot'll come dorsum and let me know what you thought of information technology! Here's a graphic for your Pinterest board, before you get:

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Clarification

French Onion Soup, but make it Chicken + Rice.

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• 3 chicken breasts, pounded to an even thickness
• 1 tbsp olive oil
• 2 tsp garlic pulverization, divided
• i tbsp all-purpose seasoning blend
• one/2 tsp dried thyme leaves
• 1 tsp balsamic vinegar
• one C gruyere, shredded
• 6 slices Provolone
• ii 10oz cans beef consomme
• 2 10oz cans french onion soup
• ii C long-grain parboiled rice
• 8 tbsp unsalted butter, sliced thin
• i/ii tsp cayenne powder

Caramelized Onions:

• iii big Vidalia onions, sliced sparse
• 1 tsp unsalted butter
• 2 tsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp granulated sugar

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1. At least a few hours before you're ready to outset on dinner, prep your chicken. Utilise a sharp dent knife to butterfly, or cut pockets into the side of each breast. Either is fine, just make sure not to cut the breasts in 2 pieces.
2. Place the craven in a sealable container and add the olive oil, all-purpose seasoning, dried thyme, balsamic vinegar, and 1 tsp of garlic pulverisation. Use your easily to massage the oil and seasonings into the chicken, making sure to hit the innards you sliced it open to go to as well. Cover and refrigerate at least an hour, upwardly to overnight.
3. To brand the caramelized onions place a large, heavy-bottomed pan over medium-loftier estrus. Add the butter and oil.
4. When the fat is shimmering add in your onions and toss to coat in the oil and melted butter.
5. Reduce the oestrus to medium-low and permit cook, stirring frequently. After well-nigh 15 minutes add together the sugar and salt. Continue cooking – and stirring – for another 15 minutes. After a while, they may begin to stick to the pan and when they do, yous'll transition to cooking them longer and and so scraping them from the bottom of the pan and flipping more than than stirring. Pay attention during this office and then they don't fire – yous might need to reduce your heat even farther.
6. Proceed until the onions are a deep nighttime brown. It usually takes me around 45 minutes to get the color and texture I want. One time they are prepare, turn off the heat and stir in the beefiness goop to deglaze the pan. Remove the onions to a oestrus-safe container to rest.
7. Preheat your oven to 400°F and spray a large blistering dish with nonstick spray. I like to use an enameled braiser, simply a ix×xiii baking dish would piece of work fine, besides.
8. Pour your rice, the canned soups, and all of the remaining seasonings into the blistering dish and stir to combine thoroughly. Accommodate the slices of butter all over the top of the rice and liquid, covering as much as possible.
9. Embrace the pan tightly with a lid or aluminum foil and broil for 30 minutes.
10. While the rice is baking, place a large skillet over medium-high heat.
11. Accept the slices of provolone cheese and stuff them inside the chicken breasts. It'southward alright if they stick out a bit – this is a pretty rustic looking meal and it adds character.
12. Drizzle in a bit of oil to the preheated pan. When it'south shimmering add your chicken breasts in a unmarried layer. Don't crowd the pan, go in batches if you must.
13. Let the chicken melt undisturbed for near 4 minutes so it tin can get a prissy sear. Flip over carefully – don't disturb the breasts too much or the cheese might shift out.
14. Cover with a lid and allow to melt on the opposite side for another 2 minutes. Turn off the oestrus and allow information technology to rest. Nosotros don't want the craven cooked through because it's going in the oven.
15. When the rice has cooked for 30 minutes, remove information technology from the oven and remove the lid or foil.
16. Spread a layer of caramelized onions over the middle. Use as much or as little as you similar and be certain not to extend the onions also far towards the edges.
17. Adapt your chicken breasts over the top of the caramelized onions. Endeavor to cover the onions completely. Exposed caramelized onions volition burn during the second bake so be thorough.
18. Sprinkle the Gruyere evenly over the pinnacle of the craven, then identify everything back in the oven for some other 20-30 minutes. The liquid should be completely captivated and the cheese should exist browned.
19. Serve hot, and enjoy!

• Prep Time: 2 hours
• Cook Fourth dimension: 1 hr

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Source: https://www.deepfriedhoney.com/french-onion-chicken-and-rice/

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