Description
A comforting one-dish meal featuring tender chicken and aromatic rice in a creamy, golden-baked savory sauce. Perfect for weeknights or gatherings, this casserole is customizable with veggies and herbs for a rich, halal-friendly dish.
Ingredients
1.5 lbs chicken breast (cut into cubes), 1.5 cups long-grain rice (basmati or jasmine preferred), 2 medium carrots (diced), 1 large onion (diced), 3 cloves garlic (minced), 1 cup unsweetened coconut milk (or vegetable broth), 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp dried thyme (or fresh herbs), 1/4 cup toasted almonds (optional topping)
Instructions
Preheat oven to 375°F (190°C). Dice chicken, vegetables, and rice. Rinse rice thoroughly.
Heat 1 tbsp olive oil in a large skillet. Sear chicken over medium heat until lightly browned (5 minutes); set aside.
In the same skillet, cook onions, garlic, and carrots in remaining oil until softened (5 minutes). Add rice and toast for 2–3 minutes.
Stir in coconut milk, paprika, thyme, salt, and pepper. Return chicken to the pan. Simmer gently for 10 minutes.
Transfer mixture to a buttered oven-safe dish. Top with toasted almonds and fresh herbs.
Bake covered for 25 minutes. Uncover and broil for 2 minutes for a golden top. Let rest 5 minutes before serving.
Notes
For deeper flavor, toast rice 5 minutes in oil before adding liquids. Use parchment paper under the casserole to prevent sticking. Substitute shallots or green onions for regular onions. Add a tbsp of coconut milk after browning chicken to deglaze and enhance flavor. Test rice doneness 5 minutes before baking finishes by tasting a piece.
- Prep Time: 15
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American/Asian hybrid
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 410
- Sugar: 0.5g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3.3g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 26g
- Cholesterol: 120mg