Chicken and rice casserole with peas

Ingredients for 6 servings:

• 500 g rice (brown and wild rice mix)
• 400 g peas, frozen
• 1,000 g chicken breast
• Fat for the mold
• 2 tbsp thyme
• 1.2 liters of chicken broth or vegetable broth, strong
• 1 cup cream or sour cream
• 3 balls of mozzarella
• curry powder
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 20 minutes

without pre-cooking

Combine the uncooked rice, peas, and thyme in a greased, lidded casserole dish. Make a rich broth, season with salt, pepper, and nutmeg, and mix with cream and/or sour cream. Chop the chicken breast, sear it in hot oil, season with salt, pepper, and season generously with curry powder. Arrange the meat on top of the rice and pour the broth over everything. Cover and cook in a convection oven at 200°C for at least 1.5 hours. The liquid should be completely absorbed by the rice. Remove the lid, slice the mozzarella, and add it to the casserole. Grill for another 10 minutes at 220°C. Be careful not to burn it! The casserole is great for preparing ahead and baking later. If you don’t have a lidded casserole dish, you can also cover it with aluminum foil. If you use regular white rice instead of the wild rice mix, the baking time will be shorter because this rice cooks faster.