I am always looking to create simple meals. And if they can lend themselves to batch cooking, that’s even better! This is one such meal that is easy to put together and also has tons of flavor! You can easily double or triple the recipe.
Chicken and herbs are always a great combination. In this recipe, I used a combination of fresh and dried herbs as my garden currently has a lot of fresh rosemary and thyme and I decided to add some of that. You can cook this dish on the stove top or in the oven using either a Dutch oven or a cast iron pot (I used a cast iron pot).
This recipe is great to make ahead and refrigerate or freeze. It is also a great one to bring on the road when you are traveling. We recently went on vacation to some national parks and since we booked an AirBnb with a kitchen, I cooked this dish in the morning and transferred it into four disposable containers (one for each of us) inside a cooler. We explored outside until noon and then found a picnic table where we sat down to eat our delicious chicken and rice casserole!
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.