Ingredients
Chicken. I used boneless chicken thighs but chicken breasts can be used too. Rice. I used Jasmine rice but Basmati rice, brown rice, long grain or white rice etc. can be substituted. Onion. Garlic. Ginger. Spices: I used Garam Masala, turmeric, paprika, cardamom and cumin but a good curry powder mix will also work. Chicken stock/chicken broth. Salt and black pepper. To serve: Yogurt, fresh cilantro/coriander and lime wedges. Note: Feel free to add vegetables like mushrooms, peas, broccoli or sweet potato to this casserole dish.
How to make chicken and rice casserole
Combine all the spices together in a small bowl. Sprinkle three quarters of the spices over the chicken and season well with salt and pepper. Sear the chicken in a large pan or skillet in a splash of oil until browned on both sides. Remove from the pan and set aside. In the same pan, heat a few tablespoons of oil or butter then cook the onion, garlic and ginger for a minute or two until fragrant. Stir in the remaining spices and cook for a few more seconds then add the rice and pour in the chicken stock. Add a squeeze of lime juice (optional) and season with a teaspoon of salt and a pinch of pepper. Place the chicken on top of the rice mixture then cover with a lid or foil and place in a preheated oven. Bake for 15-20 minutes until the chicken and rice are cooked through. Remove from the oven and serve with yogurt and lime wedges and garnish with fresh cilantro/coriander.
Can I make this ahead?
The casserole can be prepped all the way up to baking. Cover and place the casserole in the fridge overnight and bake as directed. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. You can freeze the casserole by baking the casserole for 10 minutes in a freezer proof dish and allowing to cool completely. Cover tightly then freeze for up to 3 months. Bake from frozen (no need to thaw) but add half a cup of stock to the top of the casserole before baking.
Chicken and rice recipes
