Chicken & Rice Pilaf Casserole - cooking recipe

Ingredients

3 chicken, each cut into 10 pieces (4 pounds)
salt
fresh ground pepper
2 -4 tablespoons vegetable oil
3 tablespoons lemon juice
1 1/2 tablespoons minced lemons, zest of
1 tablespoon minced, fresh oregano leaves
3 onions, diced
2 red bell peppers, deribbed and diced
4 1/2 cups basmati rice (or other long-grain white rice)
3 quarts chicken broth
1 1/2 cups water

Preparation

Preheat oven to 375 degrees.
Season the chicken pieces with salt and pepper.
Heat a large skillet.
When hot, add enough of the oil to cover the bottom of the pan.
Heat the oil to almost smoking.
Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
As the chicken browns, transfer the finished pieces to 2 large baking pans.
Drizzle liberally with lemon juice.
If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
Stir in the broth and water and bring to a boil.
(If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
Remove from oven and let rest, still covered, at least 10 minutes before serving.