Description

This chicken casserole was inspired by Chicken Doria. It will make 4 large servings if using bone-in chicken and 4 medium servings in using boneless chicken. Serve with your favorite veggies.

Ingredients

• 4 skin-on bone-in chicken thighs or 6 skinless boneless thighs (2 lb. total)
• Marinade:
• 2 T. soy sauce (or tamari for gluten-free)
• 2 T. Japanese sake (or rice wine)
• 4 garlic cloves, minced
• 1 T. brown sugar
• Casserole:
• 1 T. olive oil
• 1 small onion, finely diced
• 1 c. uncooked medium grain or long grain rice
• 1 1/2 c. chicken stock
• 1 c. Ragu Homestyle Traditional Spaghetti Sauce
• 1/2 c. shredded or 1/3 c. fresh mozzarella cheese
• freshly chopped fresh basil leaves, for garnish, optional

Steps

1. Place chicken thighs in a 1 gallon ziplock bag; pour in all the ingredients for the marinade. Squeeze out as much air as possible; seal bag; massage bag so to coat chicken evenly in the marinade. Let sit for 30 minutes at room temperature, or preferably overnight in the refrigerator.
2. When ready to cook, preheat oven to 400 degrees.
3. Rinse rice a few times with tap water; drain in a colander.