Baked rice with chicken and mushrooms from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • EdM on March 04, 2019

    Use 1.5c rice, well rinsed, 2.5c broth, along with 1 c wine. Bake 30 min. Serves 6. Flavors best reheated as a leftover. Easy to make, except for time consuming chicken thighs prep, cutting fat and non-meat material. Get high quality chicken, or maybe turkey.

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