Chicken and Arborio Rice

So a baked chicken dish has always been a staple in our home. First it was chicken and potatoes, but I wanted to cut out the starch. Mainly because all the juice was so good, a loaf of Italian bread accompanined the meal to soak up the yumminess left over. So then we went to chicken and couscous, and this was great because the couscous soaked up all the juice and had that amazing flavor. For tonights dinner I decied to try it with arborio rice, mainly because it was in the pantry and couscous was not. Arborio rice calls for much more liquid so I was not sure how this was going to come out.

Ingredients:
1 lb boneless skinless chicken thighs
1/2 TBS garlic salt
1/2 TBS oregeno
1/2 TBS black pepper
1/2 cup white wine
3 cups chicken broth
1 cup arborio rice

Directions:
1. preheat oven to 350 degrees

2. Pour liquid in oven safe dish and add arborio rice and mix so its all covered. Place chicken on top. Sprinkle all the seasoning over the top.

3. Cover tightly with tin foil and bake for 2 hours.

We enjoy this dish with a side of pureed butternut squash.

Review: ok so the arborio rice was very salty and sticky. Next time do 1 cup of broth and 1 cup of water instead of 3 cups of broth. Thinking that will fix it. Also will only bake for one hour in hopes the rice doesn't stick to the dish too much.