Chicken and rice casserole

Chicken and rice casserole

By
From
Encyclopedia of Food and Cookery
Serves
6

An easy one-pot meal.

Ingredients

Quantity Ingredient
1.5kg chicken pieces
75g plain flour, seasoned
2 tablespoons oil
60g butter
200g long-grain rice
12 small white onions
250g mushrooms, halved or quartered if large
140g tinned pimientos, drained and chopped, (optional)
1 garlic clove
freshly ground black pepper
1 teaspoon dried tarragon
250ml chicken stock, hot
125ml dry white wine
salt

Method

  1. Coat chicken pieces in seasoned flour. Heat oil and butter in a large flameproof casserole, and slowly brown chicken on all sides, doing this in several batches if necessary.
  2. When all chicken is browned, return it to casserole and add rice and onions. Stir gently for a few minutes, then add mushrooms, pimientos, if using, and garlic. Season with salt and pepper, sprinkle tarragon over and gently pour over stock and wine.
  3. Bring to the boil, then cover and bake in a preheated moderately hot oven (190°C) for about 40 minutes or until chicken and rice are tender. Add a little hot water or more stock during cooking, if necessary.
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