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Rice casserole with chicken thighs

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Ingredients for 4 servings:

  • 250 g rice
  • 1 bag of mixed vegetables, frozen
  • 1 liter of broth
  • 1 cup cream cheese
  • 4 chicken legs
  • salt and pepper
  • Paprika powder, hot
  • 1 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Melt the cream cheese in the hot broth. Spread the rice in a large casserole dish, season with salt and pepper, then arrange the vegetables on top. Pour the broth over the rice. Season the chicken thighs with oil, salt, pepper, and paprika and place them on top of the vegetables. Cook in an oven preheated to 200°C for about 60-80 minutes. I can’t give an exact time, as it always varies. The rice must be cooked through, and if the chicken thighs are done before the rice, simply remove them and keep them warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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