Chicken and Mushroom Rice Casserole
By Millie Peartree · 1 hour 30 minutes · 4 to 6 servings
A recipe by Millie Peartree from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 1 hour 20 minutes
- ⏱️ Total time: 1 hour 30 minutes
- 🍽️ Servings: 4 to 6
Ingredients
- 2 tablespoons extra-virgin olive oil, divided, plus more for the baking dish
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Kosher salt (such as Diamond Crystal)
- 8 boneless, skinless chicken thighs or 4 to 5 chicken breasts (about 2 ½ pounds total)
- 4 tablespoons butter, divided
- 12 ounces sliced mushrooms
- 1 medium Vidalia onion or other sweet, Spanish or yellow onion, chopped
- 2 celery ribs, chopped
- 1 large green bell pepper, chopped
- 2 garlic cloves, minced
- 2 cups uncooked long-grain or Carolina Gold rice, rinsed until water runs clear
- 4 cups chicken broth
- 2 tablespoons chopped parsley
Directions
- Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with oil.
- In a large bowl, combine 1 tablespoon of the olive oil with the paprika, onion powder, garlic powder, dried thyme, black pepper and 2 teaspoons salt. Mix together until it forms a paste and then add chicken, tossing until it is thoroughly coated.
- In a large (12-inch) heavy skillet over medium, heat the remaining 1 tablespoon olive oil over medium heat. Working in two batches, add the seasoned chicken to the pan and sear until lightly browned and chicken releases from the pan, 3 to 5 minutes per side. Remove the chicken to a plate and set aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 12 minutes. Stir in the remaining 2 tablespoons butter until melted; add the onion, celery, bell pepper and 1 teaspoon salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes more. Add garlic and cook, stirring, until fragrant, another 30 seconds.
- To the skillet, add the rinsed rice. Stir to coat the rice for 30 seconds. Add stock, bring the mixture to a boil over medium-high, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
- Carefully transfer the rice mixture to the greased baking dish and nestle in the reserved chicken along with its juices. Cover the baking dish tightly with foil, and bake until the rice is tender and chicken is thoroughly cooked, 40 to 50 minutes. (After 30 minutes of baking, carefully lift the foil to check on the rice — if it’s not tender yet and all the liquid has been absorbed, drizzle a few tablespoons of water or stock over the baking dish, cover again with foil, and continue to bake as directed.)
- Fluff the rice with a fork before serving and garnish with parsley.
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