Baked Chicken and Rice Casserole

Preheat the oven

Preheat your oven to 180°C (160°C fan / 350°F). Position a rack in the middle of the oven.

Season the chicken

Pat the cubed chicken dry with paper towels, then toss with the paprika, half the salt, and half the pepper. Drying the chicken helps it brown rather than steam.

Sauté the vegetables

Heat the olive oil in a large ovenproof casserole or Dutch oven over medium heat. Add the onion and carrot with a pinch of salt and cook, stirring occasionally, for 5–6 minutes until softened and the onion is translucent. Stir in the garlic and dried thyme and cook for 1 minute more until fragrant.

Brown the chicken

Push the vegetables to the edges of the pot and add the chicken in a single layer. Cook for 2–3 minutes, turning once, until lightly golden on the outside — it doesn't need to be cooked through at this stage.

Add the rice and stock

Stir in the rinsed rice, coating it in the oil and juices. Pour over the warmed chicken stock, season with the remaining salt and pepper, and stir everything together. Using warm stock helps the dish come to temperature faster and keeps the cook time consistent.

Bake the casserole

Bring the liquid to a gentle simmer on the stovetop, then scatter the peas over the top. Cover tightly with a lid or foil and transfer to the oven. Bake for 40–45 minutes, until the rice is tender and has absorbed all the liquid. Avoid lifting the lid during baking — trapped steam is what cooks the rice evenly.

Rest and serve

Remove from the oven and let the casserole rest, still covered, for 5 minutes. Fluff the rice gently with a fork, taste for seasoning, and serve straight from the pot.