Indulge in a culinary journey with our exotic chicken and rice casserole, a tantalizing blend of flavors and textures that will delight your palate. This dish combines the savory goodness of chicken, the fluffy comfort of rice, and an array of exotic ingredients that create a symphony of tastes. From the vibrant spices of turmeric and paprika to the aromatic touch of cumin, each bite is an explosion of flavor. Accompanied by a medley of vegetables and a creamy cashew sauce, this casserole is not just a meal – it's an experience. Get ready to embark on a culinary adventure with our exotic chicken and rice casserole, where every spoonful tells a story of culinary delight.
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EXOTIC CHICKEN AND RICE CASSEROLE
Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 26
Steps:
- 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.
- 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.
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
- Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
- 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.
- 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.
- 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).
- 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.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g
EXOTIC CHICKEN & RICE CASSEROLE
Make and share this Exotic Chicken & Rice Casserole recipe from Food.com.
Provided by scancan
Categories One Dish Meal
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion on low flame until nicely carmelized taking care not to burn the onions.
- Add tomatoes and seasonings, stir.
- Add uncooked rice and herbs. If using whole chicken then stuff with rice mixture and layer pan with remaining rice. If not stuffing the chicken simply layer a large roaster pan with rice mixture and add water to cover. Place chicken over rice and cover well. After an hour turn over chicken and add more water if needed. Cover again and cook until tender (approximately another two hours).
Nutrition Facts : Calories 751.6, Fat 36.1, SaturatedFat 10.3, Cholesterol 162.6, Sodium 313.4, Carbohydrate 59.7, Fiber 3.1, Sugar 3.6, Protein 43.9
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
CHICKEN AND RICE A RONI CASSEROLE
Make and share this Chicken and Rice a Roni Casserole recipe from Food.com.
Provided by Cristi Hinten
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken removing meat from bones.
- When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish and bake, uncovered, at 350 F for 40 minutes.
- Remove from oven, cover with the french-friend onions and bake for 5 more minutes.
Tips:
- For a creamy casserole, use full-fat coconut milk and cream cheese. For a lighter version, use low-fat or fat-free coconut milk and Greek yogurt.
- If you don't have basmati rice, you can use white or brown rice. Just adjust the cooking time according to the package instructions.
- Feel free to add other vegetables to the casserole, such as chopped broccoli, carrots, or bell peppers.
- If you like a spicy casserole, add a pinch of cayenne pepper or red pepper flakes. You could also add a diced jalapeno pepper.
- For a crispy topping, sprinkle some panko breadcrumbs or crushed crackers on top of the casserole before baking.
- Serve the casserole with a side of chutney or raita.
Conclusion:
This exotic chicken and rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The casserole is creamy, flavorful, and has a crispy topping. It is sure to be a hit with your family and friends.
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