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How to Make Tomato, Rice, and Chicken Thigh Casserole - A Step-by-Step Guide

Tomato, rice, and chicken thigh casserole is a delightful and hearty dish that brings the flavors of the Mediterranean to your dinner table. This casserole is a harmonious combination of tender chicken thighs, juicy tomatoes, and fluffy rice, all cooked in a savory and aromatic sauce.

The dish is perfect for a cozy family dinner or for entertaining guests, as its rich and comforting flavors are sure to please everyone's palates. Whether you're a seasoned home cook or a beginner in the ...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 15 mins
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 8 servings

  • 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

    381 cal.

    • Total Fat: 19g
    • Saturated Fat: 7g
    • Cholesterol: 101mg
    • Sodium: 374mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 28g
    • Vitamin C: 17mg
    • Calcium: 84mg
    • Iron: 3mg
    • Potassium: 333mg

    Categories

    Tomato recipes
    Rice recipes
    Chicken recipes
    Thigh recipes
    Casserole recipes