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Recipe For Chicken Thighs And Rice Casserole

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Chicken and Rice Casserole Recipe Chicken and Rice Bake Cream of Mushroom Chicken … Creamy
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Description

This recipe for chicken thighs and rice casserole is a delicious and comforting meal that is perfect for any day of the week. It is a one-pot meal that is easy to make and great for feeding a crowd. The chicken thighs are cooked to perfection and the rice is fluffy and flavorful. This casserole is perfect for those busy weeknights when you don't have a lot of time to spend in the kitchen.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 6 chicken thighs, bone-in and skin-on
  • 1 cup long-grain white rice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Equipment

  • Large oven-safe skillet or casserole dish
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Preheat the oven to 375°F.
  2. Season the chicken thighs with salt, pepper, and paprika.
  3. Heat the olive oil in a large oven-safe skillet or casserole dish over medium-high heat.
  4. Add the chicken thighs to the skillet and cook for 5-6 minutes per side, until browned. Remove from the skillet and set aside.
  5. Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes, until softened.
  6. Add the rice, chicken broth, peas, thyme, salt, and black pepper to the skillet and stir to combine.
  7. Place the chicken thighs on top of the rice mixture in the skillet.
  8. Cover the skillet with a lid or aluminum foil and transfer to the oven.
  9. Bake for 45 minutes, or until the chicken thighs are cooked through and the rice is tender.
  10. Remove from the oven and let cool for a few minutes before serving.

Notes

  • If you don't have an oven-safe skillet, you can transfer the rice mixture to a casserole dish before baking.
  • You can use fresh or frozen peas in this recipe.
  • If you prefer a spicier casserole, you can add some cayenne pepper or chili flakes to the seasoning.

Nutrition Info

  • Calories: 485
  • Protein: 31g
  • Fat: 21g
  • Carbohydrates: 41g
  • Fiber: 2g

Recipes FAQ

Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs in this recipe. Just adjust the cooking time accordingly, as boneless chicken thighs will cook faster than bone-in chicken thighs.

Can I use brown rice?

Yes, you can use brown rice in this recipe. Just note that brown rice will take longer to cook than white rice, so you may need to adjust the cooking time and add more liquid.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts instead of thighs. Just note that the cooking time may need to be adjusted, as chicken breasts will cook faster than chicken thighs.

Recipe Tips

  • Make sure to season the chicken thighs well before cooking for maximum flavor.
  • Use a large skillet or casserole dish to ensure that the chicken thighs and rice cook evenly.
  • Let the casserole cool for a few minutes before serving to allow the rice to absorb any excess liquid.

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