Chef John's Chicken and Rice Casserole

Name: Chef John's Chicken and Rice Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Indian, Lebanese, Pakistani, Persian
Ingredients: 1.5 cups Basmati Rice; 0.25 tsp Cayenne Pepper; 2.25 cups Chicken Broth; 2 tbsp Dried Mint; 2 tbsp Fresh Cilantro; 2 tbsp Green Onion; 0.25 tsp Ground Allspice; 0.25 tsp Ground Cardamom; 0.25 tsp Ground Cinnamon; 0.5 tsp Ground Coriander; 1 tsp Ground Cumin; 1 whole Lime Juice; 2 cloves Minced Garlic; 1 tbsp Olive Oil; 1 tsp Paprika; 0.33 cup Plain Yogurt; 1 pinch Saffron; 2 tsp Salt; 2 tbsp Unsalted Butter; 1 tbsp Water; 0.25 tsp White Pepper; 1 whole Whole Chicken

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Lebanese 🇱🇧Pakistani 🇵🇰Persian 🇮🇷 High-Protein 💪Gluten-Free Ayurvedic 🧘Halal 🕌Comfort-Food

Chef John's Chicken and Rice Casserole layers fragrant basmati rice and marinated chicken spiced with paprika, cumin, saffron, and warm aromatics, then bakes until juicy with crisped skin. A tangy garlic-yogurt sauce with mint, cilantro, and green onion adds a cool, herb-laced finish. Serve it for a comforting family dinner when you want bold flavor and satisfying textures.

Prep30 mins
Cook1 hr
Serves8
DifficultyMedium

1

Add the yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for the marinade to a large mixing bowl; whisk until combined.
2

Cut one or two slits in each piece of dark chicken meat down to the bone.
3

Add the chicken parts to the yogurt marinade and toss very thoroughly.
4

Wrap the bowl in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
5

Preheat the oven to 450 degrees F (230 degrees C).
6

Lightly grease a 9x13-inch casserole dish.
7

Grind the saffron in a mortar with a pestle.
8

Pour in 1/4 cup chicken broth and stir to combine.
9

Combine the unsalted butter and salt in a saucepan; add the remaining 2 cups chicken broth and the chicken broth–saffron mixture.
10

Bring to a boil over high heat.
11

Add the basmati rice and stir to combine.
12

Reduce the heat to low, cover tightly, and simmer gently for exactly 15 minutes without disturbing.
13

Turn off the heat and let rest for 10 minutes.
14

While the rice is still hot, transfer it to the prepared casserole dish.
15

Use a fork to fluff the rice while gently spreading it into an even layer.
16

Place the chicken pieces, skin-side up, on top of the rice.
17

Drizzle with olive oil and sprinkle with salt.
18

Roast in the center of the preheated oven until the chicken is no longer pink in the centers and the juices run clear, about 45 minutes.
19

An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
20

While the chicken is in the oven, mix the yogurt, garlic, green onions, mint, cilantro, salt, and water together for the sauce.
21

Keep the sauce in the refrigerator until needed.
22

Serve the chicken and rice on a plate and top with the sauce.