Herbed Chicken and Rice Casserole
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Cook time: 
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Serves: 3-4
 
Ingredients
Chicken marinade:
  • 1 lb boneless chicken thighs, cut into 1-by-2-in pieces
  • 1 tablespoon Italian seasoning blend (make sure it is AIP compliant)
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1 tablespoon avocado oil
Casserole:
  • 2 tablespoons avocado oil
  • 2 strips of uncured bacon, cut into small pieces
  • ½ medium onion, chopped
  • 2 celery stalks, chopped
  • 8 cups cauliflower rice (fresh or frozen)
  • 1 tablespoon fresh rosemary leaves chopped fine (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves chopped fine (or 2 teaspoons dried)
  • 1 cup chicken bone broth
  • Sea salt as needed
Instructions
Marinating the chicken:
  1. Add all the marinade ingredients along with the chicken in a mixing bowl and mix using your hands to coat the chicken pieces well with all the spices. Keep aside for 10-15 minutes.
Cooking the casserole:
  1. Place a medium size cast iron pot or a Dutch oven on heat. Add the avocado oil. When the oil is hot, brown the chicken pieces (you may need to do this in batches) for 2 to 3 minutes on each side and transfer to a separate dish.
  2. To the same pot, add the bacon pieces and cook for 2-3 minutes until they crisp up and turn brown. Next add the chopped onions and celery. Stir fry for 2-3 minutes and add the cauliflower rice, the herbs and the broth. Add the partially cooked chicken pieces too and stir to mix everything well.
Finishing on the stove:
  1. Cook uncovered and let the broth come to a boil. Cover the pot with a lid and cook on low heat for about 12 minutes. Open lid and cook for 2-3 minutes or so until all the liquid is evaporated and the chicken is cooked.
Finishing in the oven:
  1. Pre-heat oven to 350 F. Cover the pot and place in the oven for 30 minutes. Uncover for last 5 minutes to let all the liquid evaporate.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/herbed-chicken-and-rice-casserole/