Master Recipe
Chicken and Rice Casserole
serves 6
NOTE: We prefer not to use chicken wings in casseroles. They are
mostly flabby skin with very little meat and make a poor serving,
especially when compared with the breast, leg, or thigh. If you are
trying to stretch a casserole to feed more people, you may want to
use them.
1 chicken (3 to 4 pounds) rinsed, patted dry; and cut into 6 pieces, wings and back reserved for another use (see figures 13, 14, 15, 16, 17 and 18)
Salt and ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, chopped fine
3 medium garlic cloves, minced very fine
11/2 cups long-grain white rice
1 can (14 1/2 ounces) whole tomatoes, drained (about 1/2 cup liquid reserved) and chopped
1/2 cup white wine
1/3 cup chopped fresh parsley leaves
INSTRUCTIONS:
l. Preheat oven to 375 degrees. Sprinkle chicken pieces liberally on both sides with salt and pepper. Heat oil until shimmering in heavy, 12-inch skillet over high heat. Add chicken pieces skin side down; cook without moving them, until well-browned about 6 minutes. Turn chicken pieces over with tongs and cook again without moving them, until well-browned on second side, about 6 minutes longer. Remove from pan and set aside.
2. Pour all but 2 tablespoons fat from pan; return to burner. Reduce heat to medium; add onion and sauté, stirring frequently until softened, about 3 to 4 minutes. Add garlic and sauté until fragrant, approximately 1 minute longer. Stir in rice and cook stirring frequently until coated and glistening, about 1 minute longer.
3. Transfer rice mixture to 13 x 9-inch baking dish; add tomatoes. To skillet add reserved tomato liquid, wine, 1 teaspoon salt, and 2 1/4 cups water; increase heat to medium-high, scraping browned bits off pan bottom with wooden spoon. Bring to a boil and pour over rice mixture, stirring to combine.
4. Place chicken thighs and legs on top of the rice, cover tightly with foil, and bake for 20 minutes. Remove dish from oven, transfer chicken thighs and legs to plate, and stir rice (if rice appears too dry add 1/4 cup more water and stir well). Add back chicken thighs and legs as well as breast pieces, re-cover, and cook until both rice and chicken pieces are tender, about 20 to 25 more minutes. Remove dish from oven. Stir in parsleys re-cover dish, and allow to rest for 5 minutes; serve immediately
VARIATIONS:
Chicken and Rice Casserole with Saffron, Peas, and Paprika
Brown chicken as directed in Master Recipe. In step 2, along with onion, sauté 1 medium green bell pepper, cored, seeded, and cut into medium dice. Along with garlic, add 4 teaspoons paprika and 1/4 teaspoon saffron and sauté until fragrant, about 1 minute. Proceed as directed, adding 1 cup thawed frozen peas along with parsley.
Chicken and Rice Casserole with Indian Spices
Brown chicken as directed in Master Recipe. At beginning of step 2, sauté one 3-inch piece cinnamon stick stirring with wooden spoon until it unfurls, about 15 seconds. Add onion and 2 medium green bell peppers, stemmed, seeded, and cut into medium dice; sauté until onion and peppers are just soft, 5 to 6 minutes. Along with garlic, add 1 teaspoon each ground turmeric, coriander, and cumin. Proceed as directed, omitting parsley.
Chicken and Rice Casserole with Chiles, Cilantro, and Lime
Brown chicken as directed in Master Recipe. In step 2, along with onion, sauté 2 jalapeno chilies, cored, seeded, and minced. Along with garlic, add 2 teaspoons each ground cumin and coriander and 1 teaspoon chili powder and sauté until fragrant, about 1 minute. Proceed as directed, substituting 1/4 cup chopped fresh cilantro leaves and 3 tablespoons lime juice for parsley
Chicken and Rice casserole with Anchovies, Olives, and Lemon
Brown chicken as directed in Master Recipe. In step 2, along with onions, sauté 5 minced anchovy fillets. Proceed as directed, adding 1 teaspoon minced lemon zest and 1 tablespoon juice from one small lemon and 1/2 cup imported black olives, pitted and halved, along with parsley.