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Easy Kosher Chicken and Rice Casserole (One Pan Wonder)

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Chicken and rice casserole is a one-dish dinner: bone-in chicken thighs baked on top of rice with onion, garlic, carrots, celery, paprika and thyme in chicken broth. The rice absorbs the chicken juices as it cooks.

How It Works

Season and brown the chicken thighs first for color and flavor. Cook the vegetables briefly, stir in the rice and broth, then nestle the chicken on top and bake covered so the rice steams, uncovering at the end to crisp the skin. Bone-in thighs stay tender through the longer cooking time. Add more broth if the pan looks dry.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher chicken broth. Kosher chicken is salted during koshering, so taste before adding all the salt.

Leftovers

Leftovers keep for 3 days. Add frozen peas for the last 15 minutes for extra color.

Easy Kosher Chicken and Rice Casserole (One Pan Wonder)
This foolproof one-pan chicken and rice casserole delivers maximum flavor with minimal cleanup, perfect for busy weeknights or Shabbat dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Jewish
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 6 bone-in chicken thighs skin removed if preferred
  • 2 cups long grain white rice uncooked
  • 3 cups chicken broth kosher
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 medium carrots sliced into rounds
  • 2 stalks celery chopped
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Preheat your oven to 375°F. Pat the chicken thighs dry and season both sides generously with salt, pepper, and paprika.
  2. Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 4-5 minutes per side. Remove chicken to a plate and set aside.
  3. Add the remaining tablespoon of oil to the same pan. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the onion starts to soften.
  4. Add the garlic and cook for another minute until fragrant. Stir in the rice, coating it with the oil and vegetables.
  5. Pour in the chicken broth and add the thyme. Stir to combine and scrape up any browned bits from the bottom of the pan.
  6. Nestle the browned chicken thighs back into the pan, skin side up if you left the skin on. The liquid should just cover the rice but not completely cover the chicken.
  7. Bring the mixture to a simmer on the stovetop, then cover tightly with a lid or foil and transfer to the preheated oven.
  8. Bake for 45-50 minutes, until the chicken is cooked through (internal temperature of 165°F) and the rice has absorbed most of the liquid.
  9. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chopped parsley and serve directly from the pan.

Notes

This casserole keeps well in the refrigerator for up to 3 days and reheats beautifully in the oven. You can substitute chicken broth with vegetable broth for a lighter flavor, or add frozen peas in the last 15 minutes of cooking for extra color and nutrition. If your pan seems dry during cooking, add a bit more broth or water.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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