Jerry Lewis' Italian Chicken

This is a complete dinner in a single casserole. Browned chicken pieces bake on top of toasted rice in a tomato-herb broth until both are tender, then olives, pimentos, and green peas get stirred in at the end for a burst of color and flavor.

Toasting the rice in oil until golden before it goes into the casserole is the move that makes this dish stand out. That quick browning develops a nutty, almost pilaf-like flavor in every grain and helps the rice hold its shape through the long bake instead of turning to mush.

The chicken browns first in the same skillet, building a fond on the bottom of the pan. Tomatoes, onion, green pepper, and garlic simmer in those browned bits for five minutes before everything transfers to the casserole. That fond carries into the baking liquid and seasons the rice as it cooks.

Olives and pimentos go in during the last 15 minutes so they warm through without losing their texture or color. The peas stay bright green and pop with sweetness against the savory, tomato-rich rice.

Kitchen Tips

• Cover the casserole tightly during baking. The steam is what cooks the rice. Uncovered, the liquid evaporates before the rice is done.
• Check at the 1-hour mark. If the rice looks dry, add a splash more water.
• Remove the bay leaves before serving. They’re easy to miss buried in the rice.
• Use bone-in chicken pieces for the best flavor. The bones release collagen into the broth as they cook.

Variations

• Add Italian sausage links alongside the chicken for a heartier dish.
• Use artichoke hearts instead of peas for a more Mediterranean spin.
• Swap white rice for brown rice, but add 30 extra minutes of baking time and more water.