serves 4
difficulty moderate
equipment
  • oven
  • 8-inch square baking dish
  • foil
  • baking sheet
  • saucepan
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 1/2 cup 1 1/2 cup brown basmati rice  
  1. place oven racks in middle and upper position and preheat oven to 375°f. place raw rice in 8-inch-square or similar size baking dish and set aside.
  2. in medium saucepan over medium heat, warm 1 tablespoon of oil. add onion and cook, stirring, until tender and translucent, about 3 minutes. add water and salt to saucepan and bring to boil.
  3. stir to dissolve salt and pour over rice in reserved dish. cover dish tightly with foil.
  4. place in oven on middle rack and bake for 45 minutes.
  5. 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.
  6. when rice has baked for 45 minutes, place chicken in oven above rice on top rack.
  7. continue baking rice for 15 minutes longer or until rice is tender.
  8. leaving chicken in oven, remove rice. stir cheddar and sour cream into rice remaining in dish.
  9. 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.
  10. serve thighs with steamed broccoli, either on the side or mixed into the creamy rice.
    olive oil  
  1 cup 1 cup chopped yellow onion  
  3 1/4 cup 3 1/4 cup water  
  1 1/4 tsp 1 1/4 tsp salt  
  8 whole (medium) 8 whole medium skin-on (bone-in chicken thighs)  
    salt and ground black pepper to taste  
  8 sprig 8 sprig fresh thyme or 2 teaspoons dried thyme leaves  
4 oz   4 oz extra sharp cheddar (grated (about 1 cup))  
  1/2 cup 1/2 cup light sour cream  
    steamed fresh broccoli