Chicken and Rice Casserole

Preheat the oven to 190°C.

Rinse 1 cup of rice and soak it for 10 minutes, then season 450 g chicken thighs evenly with 1 teaspoon salt and 0.5 teaspoon black pepper.

Set a pan over medium heat and melt 1 tablespoon butter.

Add 100 g onion and 80 g carrot, then sauté for about 3 minutes until the onion turns translucent and the vegetables smell sweet, without browning them hard.

Spread the soaked rice and sautéed vegetables in a baking dish.

Pour in 450 ml chicken stock and 120 ml heavy cream, then stir gently so the creamy liquid reaches between the grains instead of leaving dry patches.

Place the seasoned chicken thighs over the rice with the skin facing up.

Cover the baking dish tightly with foil, pressing around the edges so steam stays inside and the rice can cook evenly with the chicken.

Bake covered for 35 minutes.

When the rice has absorbed most of the stock and the chicken releases clear juices, remove the foil and bake for 10 more minutes so the skin browns and the rendered fat flavors the rice.

Check the center of the rice before serving.

If the grains are still firm, add a small splash of stock, cover again, and bake briefly; when the top is golden and the rice is moist, let it settle before spooning out.