Baked Chicken & Rice Casserole
Baked Chicken & Rice Casserole
Baked Chicken & Rice Casserole
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Ingredients
- 2 tbsp. extra virgin olive oil divided
- 500 g boneless skinless chicken breasts
- ½ medium red onion diced
- 170 g long-grain rice rinsed and drained
- 700 ml chicken stock. Fresh Carton or a made up cube will do.
- Sea salt and black pepper to taste
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 175ºc/155ºc Fan/Gas 4 and grease a 23 x 33cm (9x13-inch) baking dish with 1 tablespoon olive oil. Set aside.
- Heat the remaining olive oil in a large frying pan over medium heat. Add chicken breasts and season with salt and black pepper, if desired. Cook until golden brown, approximately 3-4 minutes per side.
- Add onion and rice to the prepared baking dish. Season with salt and black pepper, if desired, and stir to combine. Pour the chicken stock over the rice and arrange the seared breasts on top of the rice mixture.
- Tightly cover with aluminum foil and bake for 40 minutes. Uncover and bake for another 15-20 minutes or until the rice is cooked through.
- Remove from oven and cool for 5 minutes before fluffing the rice with a fork. Serve immediately and enjoy!
Mr Paul's Tip: For maximum flavour, sauté the red onion and toast the rice in the skillet first. When finished browning the chicken, deglaze the pan with some of the chicken stockh to scrape up any brown bits left on the bottom of skillet. When finished, transfer the liquid from the skillet to the casserole dish with the rest of the chicken broth.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Main Courses, Meat, Recipes
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