Honey-Garlic Chicken Casserole

Ingredients

• 1 1/2 tablespoons honey
• 1 1/2 teaspoons grated garlic
• 4 bone-in, skin-on chicken thighs
• 1/2 teaspoon salt, divided
• 1 tablespoon canola oil
• 2 tablespoons all-purpose flour
• 2 cups pre-cooked microwaveable brown rice
• 4 cups fresh broccoli florets, cut into pieces
• 1 cup lower-sodium chicken stock
• 1 cup chopped red bell pepper
• 1 medium carrot, peeled and sliced
• 2 medium scallions, chopped
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon rice vinegar
• 1/4 teaspoon ground pepper

Preparation

1. preheat oven to 200°c. stir honey and garlic together in a small bowl until well combined. set aside 1 teaspoon of the honey mixture in a separate small bowl.
2. . pat chicken dry with paper towels. sprinkle with 1/4 teaspoon salt. heat oil in a large oven-safe skillet over medium-high heat until shimmering. place the chicken skin-side down in the skillet and reduce heat to medium. cook, undisturbed, until the skin is light brown and releases easily from the pan, 5 to 8 minutes.
3. . turn the chicken over. brush the tops with the reserved 1 teaspoon honey mixture. immediately flip the chicken honey-side down; cook until the skin turns golden brown, about 1 minute. transfer to a plate.
4. add flour to the oil in the pan; cook, stirring constantly, until the mixture smells nutty, about 30 seconds. stir in rice, broccoli, stock, bell pepper, carrot, scallions, soy sauce, vinegar, pepper and the remaining 1/4 teaspoon salt. nestle the chicken into the mixture, skin-side up. bake, uncovered, until an instant-read thermometer is inserted into the thickest portion of chicken registers at 80c and most of the liquid is absorbed, for 16 to 18 minutes. brush the chicken with the remaining honey mixture and let rest for 5 minutes before serving.