Chicken Rice Casserole

Name: Chicken Rice Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: European, American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 onion, chopped; 2 carrots, peeled and diced; 2 peppers, diced; 1.5 cups uncooked long-grain rice; 3 cups chicken broth; 2 tbsp olive oil; 1 tsp dried thyme; 1/2 tsp dried rosemary (optional); Salt and pepper to taste; 1 cup frozen peas and sweetcorn

6 steps

Prep:10minCook:55min

Updated at: Tue, 04 Mar 2025 18:23:15 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories628.4 kcal (31%)

Total Fat26.2 g (37%)

Carbs70.4 g (27%)

Sugars5.9 g (7%)

Protein26.4 g (53%)

Sodium973.6 mg (49%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4bone-in skin-on chicken thighs

1 ½ cupslong-grain rice

uncooked

3 cupschicken broth

2 Tbspolive oil

1 tspdried thyme

½ tspdried rosemary

1 cupfrozen peas and sweetcorn

Instructions

Sear chicken

Step 1

Preheat your oven to 190°C. Heat the olive oil in a oven safe pot over medium-high heat.

Step 2

Season the chicken thighs with salt and pepper. Sear the chicken thighs on both sides until golden brown. Remove and set aside.

Sauté vegetables

Step 3

Then reduce the heat to medium. Add the chopped onion and diced carrots and cook until softened, about 5-7 minutes. Add the thyme and rosemary, and stir.

Assemble casserole

Step 4

Add the uncooked rice to the skillet and stir to combine. Pour in the chicken broth and bring to a simmer. Season with salt and pepper to taste.

Step 5

Place the seared chicken thighs on top of the rice mixture, nestling them in slightly. If adding frozen peas, sprinkle them over the top.

Step 6

Cover the baking dish tightly with foil. Bake for 50-60 minutes, or until the rice is cooked through and the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).