Easy Chicken and Rice Casserole with Roasted Pineapple Habanero Sauce

This one-pot chicken and rice casserole is a classic family meal reinvented with the addition of roasted pineapple habanero sauce. This sauce gives the dish a sweet, savory, spicy flavor. This comfort meal is perfect for weeknight dinners with the family, and the whole thing is ready in less than an hour.

📝 Ingredients

• 4 bone-in & skinless chicken thighs
• 1/2 teaspoon sea salt, for chicken
• 1/2 teaspoon ground black pepper, for chicken
• 1 tablespoon Extra Virgin Olive Oil
• 16 oz Roasted Pineapple Habanero Sauce
• 2 cups no-salt or low-sodium chicken stock
• 1 cup of brown or white rice
• 1/2 teaspoon sea salt, for rice
• 1/4 cup chopped cilantro

👨‍🍳 Instructions

1. 1Preheat oven: to 375 degrees.
2. 2Season the chicken thighs: with salt and pepper.
3. 3Brown chicken thighs: in a large heavy casserole dish placed over medium-high heat with the olive oil. Set aside. It will take around three minutes per side. If the chicken is still sticking to the pan when you flip it, then it’s not ready.
4. 4Combine: the Roasted Pineapple Habanero Sauce, chicken stock, sea salt and rice in the casserole dish. Bring to a boil.
5. 5Top: with the browned chicken thighs. Cover casserole with the lid and bake in the oven for 40-45 minutes.
6. 6Remove: lid, garnish with cilantro, and serve.