Name: Angel Chicken And Rice Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 500g chicken thighs, cut into 2-inch pieces; 200g basmati rice, rinsed; 400ml low-sodium vegetable broth; 250ml whole milk; 100ml heavy cream; 100g mild cheddar cheese, grated; 2 tbsp unsalted butter; 1 tbsp olive oil; 2 tbsp all-purpose flour; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 100g frozen peas, thawed; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp ground turmeric; 0.5 tsp ground coriander; 0.5 tsp salt; 0.25 tsp black pepper; Zest of 1 lemon; 2 tbsp lemon juice; 2 tbsp chopped fresh cilantro; 2 tbsp toasted sliced almonds; 2 tbsp chopped dried apricots; 2 tbsp pomegranate arils (for garnish); 1 tbsp chopped fresh parsley (for garnish); 1 tbsp herb-infused olive oil

Description

This Angel Chicken and Rice Casserole is a comforting and flavorful dish featuring tender chicken thighs, fluffy basmati rice, and a creamy sauce with a touch of lemon and aromatic spices. It’s a delightful meal for the whole family, elevated with toasted almonds and sweet apricots.

Ingredients

Scale

500g chicken thighs, cut into 2-inch pieces
200g basmati rice, rinsed
400ml low-sodium vegetable broth
250ml whole milk
100ml heavy cream
100g mild cheddar cheese, grated
2 tbsp unsalted butter
1 tbsp olive oil
2 tbsp all-purpose flour
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
100g frozen peas, thawed
1 tsp ground cumin
1 tsp smoked paprika
0.5 tsp ground turmeric
0.5 tsp ground coriander
0.5 tsp salt
0.25 tsp black pepper
Zest of 1 lemon
2 tbsp lemon juice
2 tbsp chopped fresh cilantro
2 tbsp toasted sliced almonds
2 tbsp chopped dried apricots
2 tbsp pomegranate arils (for garnish)
1 tbsp chopped fresh parsley (for garnish)
1 tbsp herb-infused olive oil

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Instructions

Prepare Oven & Dish: Preheat oven to 180°C (350°F) and butter a 22cm × 33cm casserole dish.
Season Chicken: Season chicken with salt, pepper, cumin, paprika, turmeric, and coriander.
Sear Chicken: Sear chicken in olive oil until browned, about 3-4 minutes per side.
Sauté Aromatics: Sauté onion in butter until translucent, then add garlic, carrot, and peas.
Create Roux: Stir in flour and cook for 1 minute.
Build Sauce: Gradually whisk in broth, milk, and cream; simmer until thickened.
Incorporate Flavors: Stir in cheese, lemon zest, lemon juice, cilantro, almonds, and apricots.
Par-Cook Rice: Simmer rice in some sauce for 10 minutes.
Combine & Assemble: Fold chicken and vegetables into rice mixture; spread in dish.
Bake Casserole: Cover and bake for 25 minutes, then uncover and bake for 10-12 minutes.
Rest & Finish: Let rest for 10 minutes.
Garnish & Serve: Drizzle with herb-infused olive oil and garnish with pomegranate arils and parsley.

Notes

For a golden-brown top, remove the foil during the last 10-12 minutes of baking or briefly broil.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 15 g
Sodium: 500 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 100 mg