This chicken and rice casserole recipe is what I like to call retro-fusion: The preparation is as quick and easy as the soup-can baked chicken and rice recipes of the 1950s, but the flavors are 21st century Asian fusion.
With pineapple, coconut milk, red pepper flakes and cashews, this is definitely not your mother's chicken and rice casserole.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 1 20 oz. can pineapple chunks in juice
- 1 13.5 oz. can lite coconut milk
- 1 Tbsp. soy sauce
- 1 Tbsp. hoisin sauce
- 1/4 tsp. red pepper flakes
- 3/4 cup basmati rice
- 1 cup diced red pepper
- 3 spring onions, diced (white and light green parts only)
- 1 pound boneless skinless chicken thighs
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 cup lightly-salted cashews
Preparation:
- Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
- Dump pineapple, including juice, into a large mixing bowl. Add coconut milk, soy sauce, hoisin sauce, and red pepper flakes. Stir.
- Add rice, red pepper and spring onions. Pour into prepared pan.
- Top with chicken thighs. Season chicken with salt and pepper.
- Sprinkle cashews around chicken pieces.
- Cover tightly with foil, and bake 35 minutes.
- Remove foil and bake another 15 minutes or until bubbly and most of the liquid has been absorbed by the rice.
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