Seed Oil Free Gluten Free Hearty Chicken and Rice Casserole
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Learn more āIngredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4ā5 thighs)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 Ā½ cups long-grain white rice, uncooked
- 2 tbsp cornstarch
- 3 cups chicken broth
- 1 cup whole milk
- 1 tsp dried thyme
- 1 tsp dried parsley
- Ā½ tsp smoked paprika
- 1 cup frozen peas
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Pat the chicken thighs dry with paper towels and season all over with the salt and black 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 5ā6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside; leave the rendered fat in the skillet.
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