Description
This hearty Chicken and Rice Casserole combines tender chicken simmered in a flavorful vegetable broth with rice baked to perfection. The dish offers a comforting blend of savory chicken, aromatic vegetables, and fluffy rice, ideal for a wholesome family meal.
Ingredients
Chicken and Broth
- 8 chicken pieces (preferably drumsticks and bone-in, skin-on chicken thighs)
- 6 cups water
- ¼ teaspoon salt
- 2 yellow onions, coarsely sliced
- 3 stalks celery, coarsely chopped
- 3 large carrots, coarsely sliced
Rice and Seasoning
- 1½ cups long white rice
- Salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Prepare the broth: Place the chicken pieces into a large pot and cover with 6 cups of water. Bring to a boil over medium-high heat. As it boils, use a large spoon to skim and remove the white foam forming on the surface to keep the broth clear.
- Add vegetables to simmer: Add the coarsely sliced onions, chopped celery, and sliced carrots to the pot. Cover and reduce the heat to medium-low. Let the mixture simmer gently for 30 minutes to develop rich flavors in the broth.
- Preheat the oven: While the broth simmers, preheat your oven to 375ºF (190ºC) to prepare for baking the casserole.
- Prepare the baking dish: Spread the uncooked long white rice evenly on the bottom of a stovetop and oven-safe baking dish, ensuring an even layer for cooking.
- Arrange chicken: Carefully remove the cooked chicken pieces from the broth and place them over the bed of rice in the baking dish.
- Add broth to casserole: Pour 3 cups of the prepared broth into the baking dish over the rice and chicken. Check the rice’s liquid level; if needed, add up to an additional ¼ cup of water to ensure rice cooks properly.
- Bring to boil on stovetop: Place the baking dish on the stovetop over medium-high heat. Season with salt and fresh ground black pepper to taste, then bring the liquid to a boil.
- Bake the casserole: Remove the dish from the stovetop and transfer it to the preheated oven. Bake uncovered for 20 minutes or until the rice has absorbed all the liquid and is tender.
- Rest and serve: Take the casserole out of the oven and let it rest for 10 minutes to allow flavors to meld and the dish to cool slightly before serving.
Notes
- Use a baking dish that is safe for both stovetop and oven to avoid damage and ensure even cooking.
- Skimming the foam from the broth results in a clearer, better-tasting stock.
- If you prefer, you can substitute chicken thighs or drumsticks with other parts, but bone-in pieces add more flavor.
- Adjust salt and pepper according to dietary preferences or restrictions.
- Letting the casserole rest after baking helps the rice absorb any remaining moisture and improves texture.
