Crispy Chicken and Rice Bake

Heat 2 tablespoons sunflower oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat and set aside.

In a large bowl, combine the day-old rice and shredded cooked chicken. Add the sautéed onion and garlic, the beaten egg, grated cheddar cheese, chopped dill pickles, yogurt, salt, black pepper, and smoked paprika.

Fold everything together with a spatula or your hands until evenly mixed. The mixture should hold together when pressed but not be overly wet.

Transfer the rice and chicken mixture to a lightly oiled baking dish (about 9x9 inches or a similar size). Press it down firmly and level the top with a spatula to create an even surface.

Scatter the breadcrumbs evenly over the top of the bake. Drizzle the remaining 1 tablespoon of sunflower oil over the breadcrumbs and toss them gently to coat for even browning.

Preheat oven to 200°C (400°F). Place the dish in the oven and bake for 25 to 30 minutes, until the top is deeply golden brown and crispy.

Remove from the oven and let the bake rest for 5 minutes. This is not a pause for politeness — it helps it set so slices hold their shape. Cut into squares or scoop and serve.