Gluten Free Dairy Free Chicken and Rice Casserole
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Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs (about 6 thighs)
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1 ½ cups long-grain white rice, uncooked
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken broth
- 1 tbsp dijon mustard
- 1 cup frozen peas
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season all over with ½ tsp of the salt and ¼ tsp of the pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2 minutes. Transfer the chicken to a plate and set aside; leave the drippings in the skillet.
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