Prep 10 mins
Cook 50 mins
Adapted from "Not Your Mother's Casseroles" by Faith Durand. I halved the recipe and baked it in two individual 16-ounce baking dishes for convenience. I thought the ginger-garlic rice would have been better with more Asian flavors; next time I'm going to try soy sauce and Shaoxing wine.
- 4 large chicken thighs (skinless, either bone-in or boneless)
- kosher salt
- ground black pepper
- 177.44 ml white rice
- 1 piece fresh ginger, 2-inch long, grated
- 2 large garlic cloves, minced or grated
- 236.59 ml dry white wine
- 236.59 ml chicken broth
- 59.14 ml balsamic vinegar
- 9.85 ml ground ginger
- 118.29 ml grated parmesan cheese
- Preheat oven to 400°F You can make this in one 9x13" baking dish, or divided into smaller individual dishes. If using boneless thighs, you can cut them into 2" chunks for ease of eating. Either way, sprinkle the chicken with salt and pepper.
- Combine rice with grated ginger and garlic, rubbing them together with fingertips. Spread into baking dish(es) and top with chicken.
- Whisk together wine, broth, vinegar, ground ginger, and a good amount of ground black pepper. Pour over chicken and rice. Cover tightly with foil and bake 45 minutes.
- Uncover and sprinkle with parmesan cheese. Bake another 5 minutes until cheese melts and serve immediately.
What a disaster. When I opened the foil from the casserole dish, I discovered my chicken swimming in brown liquid among hard kernels of rice. After cutting and chopping the garlic and ginger, and adding the always great ingredient (who hasn't had a wonderful recipe once you've included balsamic vinegar?), I expected....well, not a brown soup of uncooked rice.<br/><br/>Thank goodness for Trader Joe's frozen microwavable rice and for soy sauce. <br/><br/>Surely you didn't mean minute rice? Ewwww. But at least after baking at 400 for 45 minutes it might have been cooked???