Go Back
Print Recipe

Chicken & Rice Casserole

Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Keyword: Chicken, Coconut Milk, Mushrooms, Rice
Servings: 4
Author: ceefade

Equipment

  • Baking Dish
  • Oven

Ingredients

  • 4 Chicken Thighs
  • 2 cups Basmati Rice
  • 2 cups Sliced Mushrooms (Portobello or any other mushroom type)
  • 1/2 cup Chopped Onions
  • 2 Tbsp Minced Garlic
  • 2 Large Jalapenos (Add more or less to suit your desired heat level)
  • 1/4 cup Diced Red Bell Pepper
  • 2 cups Coconut Milk
  • 1 cup Chicken Stock
  • 2-3 Tbsp Butter
  • 1 Tbsp Olive Oil

Seasonings

  • Salt (to taste)
  • 1 tsp Black Pepper
  • 1 Tbsp Paprika
  • 1 tsp Thyme
  • 1 Stock / Bouillon Cube

Instructions

  • Wash and season the chicken thighs with salt, pepper, thyme, and paprika. Let marinate for at least an hour or overnight.
  • Oil the baking dish with some olive oil to keep things from sticking.
  • Add the Basmati Rice to the dish. I like to cook my Basmati rice without washing but feel free to wash yours if you wish.
  • Add the Mushrooms, Onions, Garlic, Jalapenos, Red Bell Peppers, Seasonings, Coconut milk, and Chicken Stock. Stir to combine.
  • Cut up the butter and add to the top of the rice mix.
  • Add the marinated chicken thighs to the dish.
  • Cover the baking dish tightly with foil to trap in all the moisture.
  • Place the baking dish in the middle rack of the oven and cook for about 1 hour and 30 minutes
  • After the cooking time is complete, remove the baking dish from the oven and let rest uncovered for 5 minutes.
  • Fluff out the rice, and serve hot!
  • Enjoy!!!