Layered Chicken & Cauliflower Rice Casserole (Maqluba-Style)

Types of Cooking

From quick and convenient meals to elaborate mains that simmer for hours, cooking styles vary across cultures and lifestyles. Whether you’re whipping up a microwave cake, grilling a homemade burger, or layering hearty rice and roasted veggies in a classic maqluba, each approach lets you savor food in its own unique way.

Cauliflower and Chicken Maqluba

• 1 whole chicken (about 3–4 lb), cut into eight pieces
• 1 medium cauliflower, cut into large florets
• 2 medium potatoes, sliced into rounds
• 4 cups long‑grain rice, rinsed
• 2 cups chicken broth
• 4 Tbsp olive oil
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tsp paprika
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

1. Combine the chicken pieces with the broth, salt, pepper, bay leaf, and paprika in a pot. Bring to a boil and simmer for 30 minutes to enrich the broth.
2. Brown the potato rounds and cauliflower florets in olive oil in a skillet until golden and tender, then set aside.
3. Layer in a deep pot: first the fried potatoes, then cauliflower, a bed of rice, a second layer of shredded rice, and finally the remaining rice. Pour the hot broth over the layers.
4. Cover and cook on low heat until the rice has absorbed all the liquid and the chicken is tender, about 20–25 minutes.
5. Rest the dish for 5 minutes, fluff the rice, garnish with parsley, and serve hot.

Nutrition (per serving): 420 calories, 25 g protein, 55 g carbs, 12 g fat.

(Layered Chicken & Cauliflower Rice Casserole (Maqluba-Style))