Tomato, Rice, and Chicken Thigh Casserole

Savory rice, juicy chicken thighs, and Parmesan-topped tomatoes add layers of flavor to this comforting dinner casserole that's perfect to serve any time of the year.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 45 mins
• Calories: 381 Calories

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons dry sherry
• 3 tablespoons butter, divided
• 1 pinch saffron
• 1 large bay leaf
• 1 cup uncooked long-grain white rice
• 2 cloves garlic, thinly sliced
• 1 medium green bell pepper, diced
• freshly cracked black pepper to taste
• 1 medium yellow onion, diced
• 8 (5 ounce) bone-in, skinless chicken thighs
• 2 medium tomatoes, cut into 1/4-inch slices
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup finely grated Parmesan cheese
• 1.75 cups reduced-sodium chicken broth

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.

Step 3

Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.

Step 4

Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.

Step 5

Remove from the heat and lay chicken thighs in a single layer over the rice mixture.

Step 6

Bake, covered tightly, in the preheated oven for 45 minutes.

Step 7

When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.

Step 8

Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 9

Let rest for at least 15 minutes before serving.