Name: Chef John's Chicken and Rice Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Plain yogurt - ⅓ cup; Lime, zested and juiced - 1 medium; Kosher salt - 2 teaspoons; Ground paprika - 1 teaspoon; Ground cumin - 1 teaspoon; Ground coriander - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Ground white pepper - ¼ teaspoon; Ground cardamom - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Ground allspice - ¼ teaspoon; Whole chicken, cut into 8 pieces - 1 (2 to 3 pound); Saffron - 1 pinch; Chicken broth, divided - 2 ¼ cups; Unsalted butter - 2 tablespoons; Kosher salt - 1 teaspoon; Basmati rice - 1 ½ cups; Olive oil - 1 drizzle; Salt to taste - 1 drizzle; Plain yogurt - ½ cup; Garlic, crushed - 2 cloves; Thinly sliced green onions - 2 tablespoons; Finely chopped mint - 2 tablespoons; Finely chopped cilantro - 2 tablespoons; Salt to taste - 2 tablespoons; Water, or as needed - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Chicken and Rice Casserole

1. Plain yogurt - ⅓ cup

2. Lime, zested and juiced - 1 medium

3. Kosher salt - 2 teaspoons

4. Ground paprika - 1 teaspoon

5. Ground cumin - 1 teaspoon

6. Ground coriander - ½ teaspoon

7. Cayenne pepper - ¼ teaspoon

8. Ground white pepper - ¼ teaspoon

9. Ground cardamom - ¼ teaspoon

10. Ground cinnamon - ¼ teaspoon

11. Ground allspice - ¼ teaspoon

12. Whole chicken, cut into 8 pieces - 1 (2 to 3 pound)

13. Saffron - 1 pinch

14. Chicken broth, divided - 2 ¼ cups

15. Unsalted butter - 2 tablespoons

16. Kosher salt - 1 teaspoon

17. Basmati rice - 1 ½ cups

18. Olive oil - 1 drizzle

19. Salt to taste - 1 drizzle

20. Plain yogurt - ½ cup

21. Garlic, crushed - 2 cloves

22. Thinly sliced green onions - 2 tablespoons

23. Finely chopped mint - 2 tablespoons

24. Finely chopped cilantro - 2 tablespoons

25. Salt to taste - 2 tablespoons

26. Water, or as needed - 1 tablespoon

How to cook deliciously - Chef John's Chicken and Rice Casserole

1. Stage

Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.

2. Stage

Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.

3. Stage

Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.

4. Stage

Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.

5. Stage

Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.

6. Stage

While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.

7. Stage

Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

8. Stage

While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce. Unknown