Chicken Rice Casserole (Print Version)
# Ingredients:
01 -
1 1/2 teaspoons kosher salt, divided
02 -
2 1/2 cups chicken broth, divided
03 -
2 tablespoons olive oil
04 -
2 (6-oz) packages wild and long-grain rice mix, uncooked
05 -
1/4 teaspoon black pepper
06 -
4 (6-oz) boneless, skinless chicken breasts
07 -
1 large shallot, minced
08 -
6 garlic cloves, chopped
09 -
3/4 cup sun-dried tomatoes, chopped up
10 -
2 tablespoons tomato paste
11 -
1/4 cup unsalted butter, split into portions
12 -
1/2 cup full-fat cream
13 -
1/2 cup dry white wine
14 -
1 teaspoon oregano, dried
15 -
1 tablespoon balsamic vinegar
16 -
1/2 teaspoon red pepper flakes
17 -
1 1/2 oz grated Parmigiano-Reggiano cheese
18 -
Fresh basil, diced for garnish
# Instructions:
01 -
Simmer 2 cups broth with a bit of salt, toss in the rice, and cook it for 15 minutes, lid partly on, until it’s softened up slightly.
02 -
Season the chicken, then fry it in a mix of olive oil and butter. Cook both sides to golden perfection in about 6 minutes each. Let them rest off the heat.
03 -
Sauté the tomatoes, minced shallot, garlic, and seasonings in butter left over from earlier. Blend in tomato paste, wine, and leftover broth to thicken it up. Toss in cream, vinegar, and cheese at the end.
04 -
Mix the cooked rice with the sauce in a casserole dish. Add in the chicken and bake at 350°F for 30 minutes. Garnish with cheese and basil before serving.
# Notes:
01 -
Make sure to use the browned bits from cooking the chicken for a boost in flavor.
02 -
The rice should be only partially cooked before layering it up for baking.
03 -
Allow the chicken to rest after searing so it stays juicy.