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Cover and bake until almost all the liquid has been absorbed, the rice is tender, and the chicken has cooked through, about 1 hour. If the seal on your pot is not perfect, the casserole may dry out as it bakes. If so, sprinkle more water over the dish in ½-cup increments as it bakes. Discard the bay leaves before serving.

Note: You can use Mexican chorizo, but since it’s raw, fry it in 1 tablespoon canola oil until well browned, about 5 minutes.

Variations: Add up to 1 teaspoon red pepper flakes with the bay leaves.

Sprinkle 1 cup fresh or frozen peas, thawed, over the dish during the last 10 minutes of cooking.

Stir 1 to 2 pounds scrubbed clams, 1 to 2 pounds cleaned and debearded mussels, or 1 pound peeled and deveined medium shrimp (about 30 per pound) into the casserole during the last 10 minutes of cooking.

Sprinkle ¼ cup chopped parsley leaves over the casserole during the final 5 minutes of cooking.

Greek-Inspired Chicken Casserole with Leeks, Pine Nuts, and Raisins

Instead of having a phyllo top, this aromatic main course is baked in a phyllo-lined casserole. Makes 8 servings

One 4-to 5-pound chicken, giblets and neck removed, cut into 9 pieces

2 lemons, cut into quarters

10 cracked black peppercorns

3 bay leaves

2 tablespoons olive oil, plus additional for greasing the pan and brushing the phyllo

2 leeks, dark green parts removed, white and light green parts halved and thoroughly rinsed for sand, then thinly sliced

¼ cup pine nuts

1/3 cup golden raisins

2 tablespoons retsina, dry vermouth, or dry white wine

2 tablespoons chopped fresh dill or 1 tablespoon dried dill

1 tablespoon ground cinnamon

2 teaspoons finely grated lemon zest

1 teaspoon salt

½ teaspoon freshly ground black pepper

12 frozen phyllo sheets, laid on the work surface under plastic wrap and a dry kitchen towel

1/3 cup toasted walnut pieces, finely chopped

3 large eggs, lightly beaten

Place the chicken pieces in a large stockpot; add the lemon wedges, peppercorns, and bay leaves. Fill the pot with water until it covers the chicken by 1 inch. Set over high heat and bring the water to a boil. Reduce the heat to medium, cover partially, and simmer until the chicken is cooked through and almost falling off the bones, about 40 minutes.

Drain the chicken in a colander set in the sink; discard the lemon wedges, peppercorns, and bay leaves. When the chicken is cool enough to handle, skin and bone it, shredding the meat somewhat. Set aside.

Heat a large skillet or sauté pan over medium-low heat. Add 2 tablespoons olive oil, then the leeks. Reduce the heat to low and cook slowly, stirring often, until quite soft and golden, about 7 minutes.

Stir in the pine nuts; continue cooking, stirring frequently, until quite fragrant, about 2 minutes.

Stir in the shredded chicken as well as the raisins, wine, dill, cinnamon, lemon zest, salt, and pepper. Remove the pan from the heat and set aside to cool for 10 minutes. (The casserole can be made up to this point in advance; cover the chicken mixture in a large container or bowl and refrigerate for up to 2 days, then microwave it to room temperature before proceeding.)

Position the rack in the center of the oven and preheat the oven to 375°F.

Lightly oil a 13 × 9-inch baking dish. Lay four of the phyllo sheets in each of the four quadrants of the baking dish, making sure they all come up the sides of the pan and hang over the edges by about 2 inches (they will also overlap in the center of the dish). Brush the sheets with olive oil, then sprinkle about half the chopped walnuts over them.

Do the same with a second layer of four phyllo sheets, brushing them again with olive oil and sprinkling on the remaining nuts.

Make a final layer of phyllo sheets. This time, brush only the parts of these sheets that lie along the top of the casserole’s sides with oil but take care to get down in the layers.

Stir the beaten eggs into the chicken mixture, then pour into the phyllo-lined pan. Fold the overhanging edges over the filling,