Casserole, casserole, oh casserole. You will for sure see many casserole dishes in this blog in the next weeks. They’re quick to make, easy to healthy-fy and VERY leftover friendly.
Let’s just kick off casserole season with this Chicken thighs and rice recipe. You can easily make enough for a lunch for 2 and still have plenty for dinner that same day.
For this recipe I’m using an 8x8 casserole dish. You can TOTALLY use a Dutch oven as well.
Let’s get to it.
INGREDIENTS
1 lb chicken thighs
2 cups of organic frozen vegetables
3/4 cup of jasmine rice
2 cups of organic chicken broth
2 tsp kosher or pink salt
1 tsp anchovies powder
1 tsp ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tbsp ghee
PROCEDURE
Preheat oven to 400 F.
Put casserole dish in a medium heat stovetop. Add ghee, chicken and veggies and cook for around 5 minutes, just to brown rue chicken a little bit.
Add rice, chicken broth and spices, mix it up and bake for 28 minutes or until rice is cooked.
To serve just add some chopped parsley and ‘queso fresco’ on top (this is a Mexican queso that you’ll LOVE and can find it almost everywhere these days).
Easy right? Well, I hope you make this and enjoy it!
I LOVE seeing your creations so send me your pictures through Instagram or to daniel@thisismytake.com.
Stay healthy and wear a mask!