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Preheat oven to 180°C.
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Pour the olive oil into a roasting pan with the onions and garlic, give it a stir and place in the hot oven for 5 minutes. Increase heat to 210°C.
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Take the pan out of the oven and add the chicken, celery, carrots, broth and 1/2 cup coconut milk. Put the casserole back in the oven for 15 minutes.
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Add the remaining 1/2 cup coconut milk, basil, salt and pepper to the casserole and evenly pour the rice over, press the rice down gently with a wooden spoon until it is covered with liquid. Bake for another 40 minutes until the rice is cooked and most of the liquid has been absorbed.