Serves 4
70 min
Chicken and Rice Casserole
Recipe GLPR0545f44f4e8d18
A comforting one-pot chicken and rice casserole where tender chicken pieces are simmered with vegetables to create a flavorful broth, then combined with rice in the oven until perfectly cooked. This hearty dish is naturally gluten-free and dairy-free, making it accessible for most dietary preferences.
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Ingredients
8 chicken drumsticks or thighs (about 2-3 pounds)
6 cups water
2 yellow onions, coarsely sliced
3 stalks celery, coarsely chopped
3 large carrots, coarsely sliced
1½ cups long-grain white rice, uncooked
Salt and freshly ground black pepper to taste
Directions
Place chicken pieces in a large pot and add 6 cups of water. Bring to a boil over high heat. Once boiling, use a large spoon to skim off any white foam that rises to the surface and discard it.
Add the sliced onions, chopped celery, and sliced carrots to the pot. Cover and reduce heat to medium-low. Simmer for 30 minutes to create a flavorful broth. Meanwhile, preheat your oven to 375°F.
Spread the uncooked rice evenly on the bottom of a large, stovetop-safe baking dish (such as a cast iron or heavy-bottomed Dutch oven).
Using tongs or a slotted spoon, carefully remove the chicken pieces from the broth and arrange them over the rice in the baking dish.
Strain the broth through a fine-mesh sieve to remove the cooked vegetables, reserving the liquid. Pour the strained broth over the rice and chicken in the baking dish. If the liquid has reduced significantly during simmering, add water or additional broth to reach approximately 3 cups total liquid.
Place the baking dish on the stovetop over medium-high heat. Season the mixture with salt and freshly ground black pepper to your taste. Bring the liquid to a boil, stirring gently to combine.
Once boiling, carefully transfer the baking dish to the preheated 375°F oven. Bake uncovered for 15 to 20 minutes, until the rice is tender and has absorbed all the liquid. The chicken should have an internal temperature of at least 165°F.
Remove the baking dish from the oven and let it rest at room temperature for 10 minutes before serving.
Serve hot, spooning rice and chicken onto each plate.
