Recipe Details
Ingredients
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1(4 ounce) cansliced mushrooms, drained and liquid reserved
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1ribcelery, sliced
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¼cupchopped onion
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⅓cupbrown rice
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2teaspoonsminced garlic
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¼teaspoondried thyme
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¼teaspoonpoultry seasoning
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¼teaspoonsalt
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⅛teaspoonground black pepper
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4chicken thighs with skin and bones
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1tablespoonolive oil
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salt and pepper to taste
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
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Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
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Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories303 | |
| % Daily Value * | |
| Total Fat 15g |
20% |
| Saturated Fat 4g |
19% |
| Cholesterol 74mg |
25% |
| Sodium 386mg |
17% |
| Total Carbohydrate 18g |
7% |
| Dietary Fiber 2g |
6% |
| Total Sugars 1g |
|
| Protein 22g |
45% |
| Vitamin C 2mg |
2% |
| Calcium 33mg |
3% |
| Iron 2mg |
11% |
| Potassium 324mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
