GARLIC LEMON CHICKEN RICE CASSEROLE

 

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This Recipe Serves 2

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If you’re looking for a delicious lunch or dinner recipe then this Garlic Lemon Chicken Rice Casserole is worth a try. I love trying new dishes & experimenting in the kitchen so I came up with this mouth watering meal that is super easy to prepare.

Rice dishes are always categorized as a comfort food. This meal will definitely satisfy your taste buds & trust me, the kids are going to love this meal too. This Garlic Lemon Chicken Rice Casserole is a flavorful explosion in your mouth.

 

Garlic Lemon Chicken Rice Casserole Ingredients:

• 1 tablespoon lemon juice
• 1 tablespoon red chilli flakes
• 4 chicken breasts
• 1 ½ cups rice
• 1 tablespoon chicken spice
• salt as per taste
• 3 tablespoons vegetable oil
• 1 teaspoon ground black pepper
• 2 cloves garlic
• 1 teaspoon butter
• 1 cup milk
• handful of fresh dhania (coriander)
• 1 tablespoon dried mixed herbs
• 1 teaspoon garlic powder
• 2 sprigs thyme
• 2 sprigs rosemary

Method:

1. Firstly, prepare your rice by adding it to a bowl/dish.
2. 
3. Rinse the rice well until the water runs clear. Allow the rice to soak with water for about 10 minutes.
4. 
5. After the rice has soaked, give it another quick rinse & then empty the rice into a pot. Fill the pot with water. Add in the salt, chicken spice & 1 tablespoon vegetable oil.
6. 
7. Stir & bring the rice to a boil.
8. 
9. 
10. Boil the rice until cooked throughout & soft to your preference. Strain the rice & set aside. If the water had already evaporated after boiling then there is no need to strain the rice.
11. 
12. Next, rinse the chicken fillets.
13. 
14. Cut the fillets into cubes & season with salt, ground black pepper, garlic powder & the lemon juice.
15. 
16. Rub the spices into the chicken cubes & set aside.
17. 
18. Next, peel & chop up the garlic cloves. You may also use a garlic press if you prefer but I love my garlic to be a bit chunky.
19. 
20. Heat 2 tablespoons of vegetable oil in a medium-large pot. When the oil is hot enough, carefully drop in the cubed chicken.
21. 
22. Stir & allow the chicken to cook for 15 minutes until browned.
23. 
24. Thereafter, add in the thyme.
25. 
26. Mix well.
27. 
28. Then add in the dried mixed herbs & the rosemary.
29. 
30. Thereafter, pour in the milk.
31. 
32. Mix well.
33. 
34. Next add the butter.
35. 
36. Mix well.
37. 
38. Now it’s time to add in the rice. Add a little at a time.
39. 
40. Stir together.
41. 
42. Add more rice.
43. 
44. Stir together.
45. 
46. Continue this process until all of the rice has been mixed in. This helps coat all of the rice grains rather than emptying all the rice into the chicken in one go.
47. 
48. Next, add in the fresh dhania (coriander).
49. 
50. Sprinkle over the red chilli flakes.
51. 
52. Plate & serve hot.
53. 
54. Once plated, you may garnish with more coriander if desired & some rosemary.
55. 
56. This Garlic Lemon Chicken Rice Casserole can be stored in the refrigerator for about 2 days.
57.