Gluten-Free Chicken and Rice Casserole (Hungarian Style)

Ingredients

• about 680 g Chicken thighs
• 1 cup Rice (long grain)
• 1 large Onion
• 1 medium Bell pepper (red or green)
• about 225 g Mushrooms
• 2 cups Chicken broth
• 1/2 cup Sour cream
• 2 tbsp Sweet paprika
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Cut the about 680 g of chicken thighs into bite-sized pieces. Season the chicken pieces with salt and pepper (if using) and cook them in the hot oil until they are browned on all sides, about 5-7 minutes. Remove the browned chicken from the skillet and set it aside on a plate.
3. 3Chop the 1 large onion, the 1 medium bell pepper, and the about 225 g of mushrooms. Add the chopped onion, bell pepper, and mushrooms to the same skillet. Cook them over medium-high heat until they have softened, about 5-7 minutes.
4. 4Add the 1 cup of rice and the 2 tablespoons of sweet paprika to the skillet with the vegetables. Stir everything together for about 1 minute until the rice is lightly coated. Pour in the 2 cups of chicken broth and bring the mixture to a gentle simmer, stirring occasionally.
5. 5Grease a 22.86 × 33.02 cm baking dish. Pour the rice and broth mixture from the skillet into the prepared baking dish. Arrange the browned chicken pieces evenly on top of the rice mixture.
6. 6Cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 30 minutes.
7. 7Carefully remove the aluminum foil from the baking dish. Continue to bake the casserole for another 15-20 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
8. 8Remove the casserole from the oven. Stir in the 1/2 cup of sour cream until it is well combined. Let the casserole rest for 5 minutes before serving hot.

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