Chicken and Rice Casserole

Instructions

1. Step 1

   Heat the oven to 190°C. Coat the inside of the baking dish with the olive oil.

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking dish

2. Step 2

   Spread the uncooked rice evenly across the bottom of the prepared baking dish.

   Ingredients used: 300.0 gr long-grain white rice

   Cookware: baking dish

3. Step 3

   Melt the butter in the saucepan over medium heat. Add the onion and celery, then cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 42.0 gr Butter, 100.0 gr Celery, 150.0 gr Onion

   Cookware: Chef Knife, cutting board, saucepan, wooden spoon

4. Step 4

   Stir in the garlic, thyme, paprika, black pepper, and 1 tsp (6 gr) of the salt. Cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 1.0 gr Dried Thyme, 9.0 gr Garlic, 2.0 gr Paprika, 6.0 gr Salt

   Cookware: saucepan, wooden spoon

5. Step 5

   Sprinkle in the flour and stir continuously until it evenly coats the vegetables.

   Timer: 1 min (fixed)

   Ingredients used: 32.0 gr Wheat Flour

   Cookware: saucepan, wooden spoon

6. Step 6

   Gradually whisk in the chicken broth and milk. Bring the sauce to a gentle simmer over medium heat and cook until slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 540.0 ml Chicken Broth, 240.0 ml Whole Milk

   Cookware: measuring jug, saucepan, whisk

7. Step 7

   Pour the hot sauce evenly over the rice and stir gently to distribute the vegetables without disturbing the rice layer excessively.

   Cookware: baking dish, saucepan, wooden spoon

8. Step 8

   Season the chicken thighs with the remaining ½ tsp (3 gr) salt, then arrange them in a single layer over the rice mixture.

   Ingredients used: 900.0 gr Chicken Thigh, 3.0 gr Salt

   Cookware: baking dish, kitchen tongs

9. Step 9

   Cover the baking dish tightly with aluminum foil and bake at 190°C.

   Timer: 40 min (fixed)

   Cookware: aluminum foil, baking dish

10. Step 10

    Remove the foil and continue baking at 190°C until the rice is tender and the thickest chicken thigh reaches at least 74°C internally.

    Timer: 20 min (fixed)

    Cookware: baking dish

11. Step 11

    Rest the casserole, then scatter the parsley over the top before serving.

    Timer: 10 min (fixed)

    Ingredients used: 8.0 gr Parsley

    Cookware: baking dish