For an extra layer of flavor, consider browning the chicken pieces in a skillet before adding them to the casserole. Adjust the amount of cayenne pepper to suit your spice preference. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Chef John's Chicken and Rice Casserole
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME5 hrs 40 mins
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SERVING8 People
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VIEWS121
Elevate your weeknight dinner with this aromatic and flavorful chicken and rice casserole. Infused with fragrant spices and herbs, this dish transforms simple ingredients into a comforting and satisfying meal perfect for family gatherings or cozy evenings at home.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol72 mg
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Fiber1 g
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Protein24 g
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Saturated Fat5 g
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Sodium1126 mg
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Sugar3 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large mixing bowl, combine yogurt, lime zest and juice, 2 teaspoons kosher salt, paprika, cumin, coriander, cayenne pepper, white pepper, cardamom, cinnamon, and allspice. Whisk to combine. (5 minutes)
02
StepMake one or two slits into each piece of dark chicken meat, down to the bone. Add chicken pieces to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours. (10 minutes)
03
StepPreheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish. (5 minutes)
04
StepGrind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine. (5 minutes)
05
StepCombine unsalted butter and 1 teaspoon salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes. (35 minutes)
06
StepWhile rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt. (10 minutes)
07
StepRoast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). (45 minutes)
08
StepWhile chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce. (10 minutes)
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Pearl Veum
Jul 14, 2024The yogurt sauce is what really sets this dish apart. It's so refreshing and delicious.
Jaclyn Schneiderjones
Jun 13, 2024This recipe is amazing! The chicken is so flavorful and the rice is perfectly cooked.
Sandrine Konopelski
Jun 13, 2024Thank you for sharing this wonderful recipe!
Nona Conroy
Jun 7, 2024I've never made a casserole this good before. My family loved it!
Tyreek Hagenes
Apr 8, 2024I'm definitely adding this recipe to my regular rotation.