Thai Chicken and Rice Casserole Recipe
If you prefer to use boneless chicken breasts instead of thighs, add the chicken breasts during the last 20 minutes of cooking.
Preheat the oven to 375°. Spray a 13- x 9-inch baking dish with nonstick cooking spray and set aside.
In a small bowl, combine the curry paste, chili-garlic sauce, ginger and garlic. In a medium saucepan preheated to medium-heat, melt the butter. Add 1 tablespoon of the Thai mixture and stir to combine it with the butter. Next, add the flour and continue to whisk until a roux forms. The roux will be slightly brown and thickened. Pour in the milk and begin to whisk. Continue whisking as you pour in the chicken stock. Bring the sauce to a slight simmer and stir the sauce continuously until it has thickened, or for about 5 minutes.
As the sauce mixture thickens, preheat a small skillet to medium-high heat. Add the olive oil, orange pepper, yellow onion, kosher salt and ground pepper. Sauté the veggies until they are softened, or for about 4 to 5 minutes. Once the veggies are cooked, add them to a large mixing bowl.
Once the sauce has thickened, pour the sauce mixture into the large mixing bowl with the veggies and add the uncooked rice. Stir until everything is well combined. Pour the mixture into the prepared baking dish. Add the chicken to a small mixing bowl and toss with the remaining Thai mixture. Place the chicken on top of the rice mixture and cover the baking dish with foil. Bake for about 30 to 40 minutes. Remove the dish from the oven and allow it cool slightly before serving. Garnish with cilantro and Sriracha.
From Modern Comfort Cooking by Lauren Grier, Page Street Publishing 2017.