Chicken and rice casserole

American · Casserole · 45 min · Serves 6

This is the kind of dish that practically cooks itself—chicken, rice, and broth all mingle together in one pan until everything's tender and golden. It's comfort food at its finest, the sort of meal families have relied on for generations when they need something filling, forgiving, and done in under an hour.

Ingredients

• 8chicken thighs bone-in, skin-on
• 1.5 cupslong-grain white rice
• 3 cupschicken broth
• 3 tbspbutter
• 1 mediumonion diced
• 3garlic cloves minced
• 2celery stalks diced
• 1 cupfrozen peas
• to tastesalt and black pepper
• 1 tsppaprika
• 2 tbspfresh parsley chopped

Method

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Season chicken thighs generously with salt, pepper, and paprika. Melt butter in a large ovenproof skillet over medium-high heat and brown the chicken skin-side down until golden, about 6 minutes. Transfer to a plate.

   6 min

3. 3

   In the same skillet, sauté onion, celery, and garlic until softened, about 3 minutes. Stir in the rice and toast for 1 minute, stirring constantly.

   4 min

4. 4

   Pour in the broth, scraping up any browned bits from the pan. Return the chicken thighs skin-side up to the skillet, nestling them into the rice. Bring to a simmer.

   2 min

5. 5

   Cover the skillet with foil and transfer to the oven. Bake until the rice is tender and the chicken is cooked through, about 35 minutes.

   35 min

6. 6

   Remove from oven and stir in the frozen peas. Let rest uncovered for 5 minutes, then taste and adjust seasoning with salt and pepper.

   5 min

7. 7

   Scatter fresh parsley over the top before serving.