Chicken And Rice Casserole
If you’re on the hunt for a comforting, easy-to-make dish that’s bound to satisfy your taste buds, then this Chicken and Rice Casserole is going to be winner. This classic meal is a hearty combination of tender chicken, fluffy rice, and a medley of savory flavors that come together in harmony. Whether you’re celebrating a special occasion or cooking for a cozy family dinner, a potluck with friends, or just craving some home-cooked goodness, Chicken and Rice Casserole is sure to hit the spot.
Chicken and Rice Casserole is exactly what it sounds like: a dish made by baking chicken and rice together in a single dish, typically with added ingredients like vegetables (if you prefer), herbs, seasonings and cheese. It’s a versatile recipe that can be adapted to suit different tastes and dietary preferences, making it a staple in many kitchens around the world.
One of the best things about chicken and rice casserole is its simplicity. With just a handful of basic ingredients, you can whip up a mouthwatering meal that’s sure to impress.
Chicken And Rice Casserole
Course: MainDifficulty: Moderate4
servings30
minutes40
minutesChicken and Rice Casserole is a timeless classic that’s perfect for any occasion!
Ingredients
Chilli Powder – 1 tbsp
Italian Seasoning – 1 tsp
Onion Powder – 1 tsp
Garlic Powder – 1 tsp
Salt – 1 tsp
Pepper Powder – 1/2 tsp
Chicken Thigh Pieces – 500 gms
Oil – 2 tbsp
Butter – 1 tbsp
Garlic – 5-6 cloves, chopped
Onion – 1 large, chopped
Basmati Rice – 1.5 cups, soaked for 30 min
Chicken Stock – 2 cups
Water – 1 cup
Sliced spring onion greens for garnish
Directions
- Mix together chilli powder, Italian seasoning, onion powder, garlic powder, salt and pepper powder in a small bowl. Reserve about 1.5 tbsp from this spice mix and add the remaining to cleaned chicken pieces and mix well. Keep this aside.
- Add oil and butter to the pan and once hot, cook the chicken pieces on high flame for a couple of min till brown on both sides.
- Take them off heat and keep them aside. Into the same pan, add garlic and onion and cook for a couple of seconds.
- Add the remaining spice mix and fry for a couple of seconds. Drain the rice and fry it with the onions for a few minutes.
- Add chicken stock and water to this and mix well, while deglazing the pan. Add salt if needed. Place the chicken pieces on top and cover and cook for 15-20 min till the water is fully absorbed and rice is cooked through.
- Using a fork fluff up the rice and mix in some of the chopped spring onion greens.
- Transfer the rice to a serving plate with the chicken pieces on top. Garnish with some more spring onion greens and serve hot.
