Weeknight · All year
Chicken and Rice Casserole
Rice, broth, and bone-in or boneless thighs in one dish. It is done when the rice is tender and the chicken is 165°F.
1 hour 20 minutes · Serves 6 · One 9-by-13-inch pan
“All eyes look to you, and you give them their food at the proper time.”
Ingredients
- 1 tbsp butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 ½ cups long-grain rice
- 3 cups chicken broth
- 1 ½ tsp fine salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 2 lb boneless chicken thighs
Method
- 1
Heat the oven to 350°F. Melt the butter in a wide pan and cook the onion and celery 5 minutes, until soft. Stir in the rice, broth, salt, pepper, and thyme. Bring it to a simmer and pour it into a 9-by-13-inch dish.
- 2
Salt the thighs lightly and lay them on the rice in one layer. Cover tightly.
- 3
Bake 55 minutes. Check the thickest thigh. It should read 165°F, and the rice underneath should be tender, not chalky.
- 4
If the chicken is done and the rice is still wet and firm, take the chicken out, cover the rice, and bake 10 minutes more, then put the chicken back to warm. If the rice is dry, add a splash of broth. Rest 10 minutes before you serve it.
From the kitchen
- The ratio is 1 cup of rice to 2 cups of broth. Do not guess a mug of each.
- Boneless thighs stay moister than breasts in this dish. If you use breasts, check them at 40 minutes so they do not dry out past 165°F.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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