Chicken and rice casserole: This exotic twist will amaze your taste buds today!

Exotic Chicken and Rice Casserole Recipe

Have you ever been eating chicken and rice and thought to yourself, “This is good, but I wish this was more exotic?” If so, you’ll love this Chicken and Rice Casserole. It was inspired by many different recipes from diverse cuisines—hence the exotic flair. Add a sprinkle of red pepper flakes, if desired, to kick it up a notch.

Yield

Prep: 30 mins | Cook: 1 hr | Additional: 4 hrs 10 mins | Total: 5 hrs 40 mins

Servings: 8 | Yield: 8 servings

Ingredients for Chicken and Rice Casserole

• 1/3 cup plain yogurt
• 1 medium lime, zested and juiced
• 2 teaspoons kosher salt
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 whole chicken (2 to 3 pounds), cut into 8 pieces
• 1 pinch saffron
• 2 1/4 cups chicken broth, divided
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1 1/2 cups basmati rice
• 1 drizzle olive oil
• Salt to taste
• 1/2 cup plain yogurt
• 2 cloves garlic, crushed
• 2 tablespoons thinly sliced green onions (scallion)
• 2 tablespoons finely chopped mint
• 2 tablespoons finely chopped cilantro
• Salt to taste
• 1 tablespoon water, or as needed

Instructions for Chicken and Rice Casserole

1. In a bowl, combine 1/3 cup plain yogurt, lime zest, lime juice, 2 teaspoons kosher salt, paprika, cumin, coriander, cayenne pepper, white pepper, cardamom, cinnamon, and allspice.
2. Rub the marinade mixture over the whole chicken pieces, ensuring they are evenly coated. Refrigerate for at least 4 hours, preferably overnight.
3. Preheat your oven to 375°F (190°C). In a small bowl, soak saffron in 1/4 cup of warm chicken broth.
4. Heat butter in a large skillet over medium heat. Brown the marinated chicken pieces for about 5 minutes on each side. Transfer to a baking dish.
5. In the same skillet, add 1 teaspoon kosher salt and basmati rice. Toast rice for 3 to 4 minutes until slightly golden. Stir in the soaked saffron mixture and remaining chicken broth. Bring to a simmer.
6. Pour the rice mixture over the chicken in the baking dish. Cover with foil and bake for 1 hour.
7. Meanwhile, prepare the yogurt sauce by mixing 1/2 cup plain yogurt, garlic, green onions, mint, cilantro, and