Baked Provencal Chicken and Rice Casserole
PhoebeLapine created this easy, baked chicken and rice casserole using USA Rice Arborio rice. Rice is one of the ultimate comfort foods for her, so this easy dinner is a go-to, and should be for you too!
Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.
- 1 cup U.S.-grown Arborio rice
- 1/2 cup pitted Nicoise olives
- 1 clove garlic, minced (optional)
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon red chili flakes
- 4 sprigs of fresh oregano, thyme or rosemary (or a combination)
- 1 1/2 cups chicken stock
- 1 cup white wine
- Sea salt
- 1 pound whole chicken thighs
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the Arborio rice, olives, garlic, cherry tomatoes, olive oil, chili flakes, oregano, chicken stock, wine and 1/2 teaspoon sea salt. Fold the ingredients together until well-mixed. Transfer to a 10-inch oven-proof skillet or a 9 x 13 casserole dish and arrange in an even layer. Nestle the chicken thighs, skin-side up in the rice mixture and season generously with salt and pepper.
Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Serve warm with a green salad on the side.