Chicken & Rice Pilaf Casserole

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Season the chicken pieces with salt and pepper.
  • Heat a large skillet.
  • When hot, add enough of the oil to cover the bottom of the pan.
  • Heat the oil to almost smoking.
  • Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
  • As the chicken browns, transfer the finished pieces to 2 large baking pans.
  • Drizzle liberally with lemon juice.
  • If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
  • Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
  • Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
  • Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
  • Stir in the broth and water and bring to a boil.
  • (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
  • Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
  • Remove from oven and let rest, still covered, at least 10 minutes before serving.
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