Baked Provencal Chicken and Rice Casserole
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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.
Details
Recipe
- 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
Method
Step 1
Preheat the oven to 400 degrees F.
Step 2
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.
Step 3
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.