This Chicken and Rice Casserole is a meal in one dish, perfect for a busy family. It also makes a nice dish to take with you for a dinner or potluck event.
If you want something original, light, summery, and practical to prepare in a few minutes, try the sautéed rice with chicken, in a pan, an easy recipe for those who love tasty and fast dishes, you can prepare it with chicken legs, breast chicken pieces or whatever you prefer. Excellent for lunch or as a dinner.
Serve this chicken casserole with salad or sliced tomatoes and warm sandwiches or cookies for a fabulous intense meal. Please note that this recipe is inspired by Pioneer Woman’s chicken and rice casserole recipe with little variations.
Quick and practical rice with chicken
For this recipe, you have to brown the chicken legs in the casserole first and then add them to the rice in the casserole and cook slowly, alternatively, you can directly fry the chicken in a casserole, for a faster recipe to prepare we recommend taking the chicken already cleaned and cut into chunks.
Ingredients
- Chicken thighs or diced chicken: 5 units in case of thighs, 400 g in case of pieces;
- Salt: 1 tsp.
- Pepper: 1 tsp.
- Paprika: 1 tsp.
- Parsley: 1 tsp.
- Olive oil: 1 tablespoon
- Chopped garlic: 1 tablespoon
- Chopped red onion: ½ unit
- Rice: 1 cup
- Salt and pepper: to taste
- Chicken broth
Cooking Method
- In a large bowl, season the chicken legs with salt, pepper, paprika, and parsley.
- Heat the oil over high heat in a casserole and place the chicken legs, skin side down, in the hot oil.
- Fry for 5-6 minutes or until the thighs are golden and turn them. Fry for another 5-6 minutes to brown the other side and remove from the container.
- In the case of chicken pieces, brown it well on all sides so that it is crunchy, set the chicken aside.
- In the casserole where we previously cooked the chicken, add garlic and onion to the pan and cook until the onion pieces are transparent.
- Add the chicken broth and season with salt and pepper. Mix well until it starts to boil.
- Add the chicken legs back to the casserole, skin side down, over the rice. Put a lid on and wait for it to boil.
- Cook for 35-40 minutes or until the rice is fully cooked. Stir from time to time to prevent the rice from sticking.
- Remove from heat when fully cooked.
- Serve hot with the addition of chopped parsley and Parmesan to taste.
Note:
For a more complete recipe, you can add onion, carrots, and/or peas to the sauté.
Pioneer Woman Chicken and Rice Casserole
Ingredients
- Salt: 1 tsp.
- Pepper: 1 tsp.
- Paprika: 1 tsp.
- Parsley: 1 tsp.
- Olive oil: 1 tablespoon
- Chopped garlic: 1tablespoon
- Chopped red onion: ½ unit
- Rice: 1 cup
- Salt and pepper: to taste
- Chicken broth
- Chicken thighs or diced chicken: 5 units in case of thighs, 400 g in case of pieces;
Instructions
- In a large bowl, season the chicken legs with the salt, pepper, paprika and parsley.
- Heat the oil over high heat in a casserole and place the chicken legs, skin side down, in the hot oil.
- Fry for 5-6 minutes or until the thighs are golden and turn them. Fry for another 5-6 minutes to brown the other side and remove from the container.
- In the case of chicken pieces, brown it well on all sides so that it is crunchy, set the chicken aside.
- In the casserole where we previously cooked the chicken, add garlic and onion to the pan and cook until the onion pieces are transparent.
- Add the chicken broth and season with salt and pepper. Mix well until it starts to boil.
- Add the chicken legs back to the casserole, skin side down, over the rice. Put a lid on and wait for it to boil.
- Cook for 35-40 minutes or until the rice is fully cooked. Stir from time to time to prevent the rice from sticking.
- Remove from heat when fully cooked.
- Serve hot with the addition of chopped parsley and Parmesan to taste.
Notes
Check Also:
- Pioneer Woman White Chicken Chili
- Pioneer Woman Chocolate Chip Cookies
- Pioneer Woman Pumpkin Bread Recipe
- Vegetable Beef Soup Pioneer Woman
- Pioneer Woman Blackberry Cheesecake Bars
- Chicken Wild Rice Soup Pioneer Woman
- Pioneer Woman’s Mexican Macaroni Salad
