Chicken Mushroom Rice Casserole
Easy and tasty, this one-pot chicken mushroom rice casserole is both comfort food and special occasion dish. Chicken wings were used here but feel free to substitute other cuts.
Servings 4 people
Ingredients
- 1 kilogram chicken wings cut into drumette and wingette; wing tips set aside for future use
- 2 tablespoons lemon pepper seasoning (store bought)
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup chopped onion
- 1 teaspoon minced garlic
- ¼ cup chopped bell peppers
- ¼ cup chopped carrot
- ¼ cup thinly sliced celery
- 250 grams fresh mushrooms
- salt
- pepper
- 1 cup rice
- 1 ½ cups chicken bone broth
- chopped parsley to garnish
- lemon wedges to serve
Instructions
- Wipe the chicken dry with paper towels.
- Place the chicken in a bowl, add the lemon pepper seasoning and mix well.
- Cover the bowl and marinate the chicken in the fridge for at least three hours.
- In a heavy frying pan, heat the olive oil and butter.
- Lay the chicken pieces in the oil, skin side down, and brown all sides, turning the pieces over for even cooking. Scoop out the chicken and set aside.
- In the remaining oil, saute the onion, garlic, carrot, bell pepper and celery for a minute.
- Add the mushrooms, sprinkle in half a teaspoon of salt and a quarter teaspoon of pepper. Cook, stirring, until the mushrooms start to soften.
- Pour in the rice and stir to coat every grain with oil.
- Pour in the broth and stir. Taste. If the broth is unseasoned or underseasoned, you will likely need to add a bit of salt and pepper.
- Scatter the browned chicken on top of the rice and vegetables.
- Turn the heat down to LOW, cover the pan and let everything cook together until the rice has soaked up the broth and the chicken is cooked through.
- Sprinkle chopped parsley over the chicken mushroom rice casserole before serving with lemon wedges on the side.