TOMATO, RICE, AND CHICKEN THIGH CASSEROLE

Tomato, Rice, and Chicken Thigh Casserole image

This rice and chicken thigh casserole has several layers of flavor and no highly processed soups. A nice comfort meal for any time of the year.

Provided by aputler

Categories Chicken Casserole

Time 2h

Yield 8

Number Of Ingredients 16

Previous Next

Ingredients

8 (5 ounce) bone-in, skinless chicken thighs
freshly cracked black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
2 tablespoons dry sherry
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 cloves garlic, thinly sliced
1 cup uncooked long-grain white rice
1 ¾ cups reduced-sodium chicken broth
1 large bay leaf
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch saffron
2 medium tomatoes, cut into 1/4-inch slices
½ cup finely grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
Bake, covered tightly, in the preheated oven for 45 minutes.
When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Let rest for at least 15 minutes before serving.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 23 g, Cholesterol 101.1 mg, Fat 18.7 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 374 mg, Sugar 2 g