One-Pan Chicken Rice Casserole

Ingredients

• 2 cups long-grain white rice (370 g)
• 6 boneless skinless chicken thighs (840 g)
• 3 1/4 cups hot lower-sodium chicken stock (780 g)
• 1 medium yellow onion, finely diced (160 g)
• 3 garlic cloves, finely grated (12 g)
• 2 tablespoons unsalted butter, melted (28 g)
• 2 teaspoons sweet paprika (5 g)
• 1 teaspoon dried thyme (1 g)
• 1 teaspoon garlic powder (3 g)
• 1 1/2 teaspoons fine salt, divided (9 g)
• 1/2 teaspoon black pepper (1 g)
• 1/4 cup chopped parsley (15 g)

Instructions

1. Prepare rice. Heat oven to 375°F (190°C). Rinse rice until the runoff is nearly clear and drain for 2 minutes. Spread rice, onion, garlic, thyme, and 3 g salt evenly in a 9-by-13-inch dish.
2. Add liquid. Pour hot stock over the rice and stir once, pushing any dry grains below the liquid line. Arrange chicken thighs in one layer above it, leaving narrow spaces between all pieces.
3. Season and cover. Mix butter, paprika, garlic powder, remaining 6 g salt, and pepper until smooth. Brush the mixture thinly over chicken, then cover the dish tightly with foil and crimp every edge against the rim.
4. Bake. Bake covered for 45 minutes without peeking. Uncover, sample rice from the center, and bake 10 to 15 minutes more, until center grains are tender, liquid is absorbed, and chicken reaches 175°F (80°C).
5. Rest. Rest uncovered for 10 minutes. Move chicken to a clean plate, fluff rice gently from edges to center without mashing any grains, return chicken, and finish with parsley before dividing into six even dinner servings.

Notes

• Use regular long-grain white rice; instant, parboiled, and brown rice require different ratios.
• The 70-minute cook time includes up to 60 minutes baking and a 10-minute rest.
• Refrigerate for 4 days or freeze individual chicken-and-rice portions for up to 2 months.

Nutrition Facts