Chicken and Rice Casserole
You can never go wrong with a one-pot chicken dinner and this chicken and rice casserole is sure to become a family favorite! This recipe is easy to make and the we get the maximum flavor from first browning the chicken drumsticks (or thighs). All in one pan and with crunchy rice. Super convenient for a crowd and a satisfying complete meal with a make-ahead method.
Ingredients
- 1 cup cooked basmati rice, or any cooked rice
- 700 grams chicken drumsticks, or thighs
- 2 Tbsps oil + more for the paste
- 1 onion, diced
- 2 garlic cloves, minced minced
- 1 teaspoon chicken spice
- ½ teaspoon garlic & herb
- 400 grams canned cherry tomatoes, or canned whole (more juice)
- salt & pepper
- ¼ cup white wine, any
Instructions
- Start with the chicken marinade: It's an 'instant marinade' because we mix and add it to the chicken and cook, no waiting in the fridge. All you do is mix the spices in a small bowl with some of the olive oil into like a paste but not too thick. Rub this onto the chicken, for best results, use your hands. Don't forget to dry the chicken with kitchen towels/tissue paper before you start!
- Preheat the oven: Preheat to 200 degrees C / 400 degrees F.
- Sear the chicken: Heat a fairly large non stick pan on medium-high heat, (so the drumsticks are not overcrowded) and add the oil to heat. Once it's hot, add the chicken and sear on both sides, turning once over (about 4 minutes each side) When seared set aside.
- Aromatics: Same pan, add the onion and garlic and cook for a few seconds. Add both the chicken and garlic & herb spice, mix and cook with the onions & garlic.
- Deglaze: Add the wine, mix, scraping any bits off the bottom of the pan, and add the canned tomatoes. Cook for about a minute or two.
- Add the chicken: Return the seared chicken, make sure the chicken is well coated into the sauce. Here's why we needed a big pan!
- Rice: Add the cooked rice, gently spreading it across the chicken, sprinkle with chicken spice and bake at 190°C / 374°F for about 8 to 10 minutes or until the top rice is crusty on top. You might need to turn your oven to grill but in that case depending on how hot your grill is lower the rack so it doesn't burn and watch it.
- Carve and Serve: Once done, let it cool down, add a fresh herb and serve. Enjoy!
Nutrition
Serving: 1servingCalories: 239kcalCarbohydrates: 15gProtein: 16gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 72mgSodium: 171mgPotassium: 419mgFiber: 2gSugar: 4gVitamin A: 181IUVitamin C: 8mgCalcium: 42mgIron: 2mg
DID YOU MAKE THIS? We love seeing what you made! Tag us on Instagram @anosmickitchen #anosmickitchen
