adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Chicken and Rice Casserole
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
340 minutes
Marinated chicken and rice casserole with zesty garlic yogurt sauce for a burst of exotic flavors.
Ingredients:
  • 0.33333334326744 cup plain yogurt
  • 1 medium lime, zested and juiced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon ground white pepper
  • 0.25 teaspoon ground cardamom
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground allspice
  • 1 (2 to 3 pound) whole chicken, cut into 8 pieces
  • 1 pinch saffron
  • 2.25 cups chicken broth, divided
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1.5 cups basmati rice
  • 1 drizzle olive oil
  • salt to taste
  • 0.5 cup plain yogurt
  • 2 cloves garlic, crushed
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon water, or as needed
Instructions:
  • Combine yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice in a large mixing bowl; whisk together.
  • Make a few deep cuts in each piece of dark chicken meat to the bone. Combine the chicken with the yogurt marinade, ensuring it's well coated. Cover with plastic wrap and let it marinate in the refrigerator for 4 to 8 hours.
  • Preheat the oven to 450°F (230°C) and lightly grease a 9x13-inch casserole dish.
  • Using a mortar and pestle, crush the saffron. Add 1/4 cup of chicken broth and mix well.
  • In a saucepan, melt unsalted butter with salt, then add 2 cups of chicken broth and the saffron-infused chicken broth. Bring to a boil over high heat. Mix in basmati rice, reduce heat to low, cover tightly, and simmer for precisely 15 minutes without stirring. Remove from heat and allow it to rest for 10 minutes before serving.
  • Transfer the hot rice into the casserole dish and fluff it with a fork to create an even layer. Place the chicken pieces on top of the rice, skin-side up. Drizzle with olive oil and sprinkle with salt.
  • Roast the chicken in the center of the preheated oven for about 45 minutes until fully cooked with clear juices and an internal temperature of 165°F (74°C) near the bone.
  • As the chicken bakes, combine yogurt, garlic, green onions, mint, cilantro, salt, and water to make the sauce. Chill until ready to use. Serve the chicken and rice on a plate and drizzle with the sauce.

Similar Recipes