Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, chopped
  • 1.5 cups long-grain white rice, rinsed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, finely sliced
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2.5 cups low-sodium chicken bone broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 0.5 cup Parmesan cheese, finely grated
  • 1 tsp smoked paprika
  • 0.5 tsp dry mustard powder
  • 1 cup Panko breadcrumbs
  • 1 tbsp butter, melted
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Pat the chicken dry with paper towels and season with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Sear the chicken until a mahogany-colored crust forms, then remove and set aside.
  2. In the same skillet, sauté the diced onion, celery, and garlic until translucent, scraping the bottom of the pan to release the chicken fond.
  3. In a separate saucepan, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to create a light roux. Slowly whisk in the chicken bone broth and whole milk. Continue whisking until the sauce thickens.
  4. Remove sauce from heat and stir in the smoked paprika, dry mustard, sharp cheddar, and half of the Parmesan until smooth and velvety.
  5. In a 9x13 inch baking dish, combine the rinsed rice, seared chicken, and sautéed aromatics. Pour the cheese sauce over the mixture and stir gently to ensure the rice is evenly submerged.
  6. Mix Panko breadcrumbs with 1 tablespoon of melted butter, dried thyme, and the remaining Parmesan. Sprinkle evenly over the top of the casserole.
  7. Bake at 375°F (190°C) for 45 minutes, or until the rice is tender and the topping is golden-brown and shattering.