For this Sunday dinner I decided to make something that took minimal effort so that I could enjoy more down time, as I have been pretty ambitious the past couple days when it came to the sheer amount of things I needed to do. This one pot, mostly unattended chicken and rice was perfect for just that.
I am very pleased with how this turned out, the chicken was moist and tender and the rice was well seasoned and well cooked. Overall I'd say it was one of my best ones yet. I'll admit that it was a very simple recipe, so its maybe not too surprising that it went off without a hitch.
Recipe:
Chicken and Rice
3 lbs boneless skinless chicken thighs
2 tbsp olive oil
Salt and freshly ground pepper
2 medium onions, chopped
1 tbsp minced garlic
1 1/2 cups short grain rice
Pinch of paprika
3 1/2 cups chicken stock
1 cup frozen peas
2 limes, quartered
1.) Put the oil in a large, deep skillet over medium-high heat. When it's hot, add the chicken. Sprinkle with salt and pepper and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until the pieces release easily from the pan, 5 to 10 minutes. Flip and cook for another 5 to 10 minutes. Remove from the pan.
2.) Reduce the heat under the skillet to medium and pour off most of the liquid so that only about 2 tbsp remain. Add the onions to the pan and cook, stirring frequently, until they soften, 3 to 5 minutes. Add the garlic and rice; cook, stirring until the rice is glossy and coated with oil. Add the paprika.
3.) Return the chicken to the pan, add the water, and stir gently to combine everything. Bring the mixture to a boil, then reduce the heat so it bubbles gently but steadily. Cover the skillet and cook, undisturbed, for 20 minutes, then check the rice and chicken. The goal is to have the liquid absorbed, the rice tender, and the chicken cooked through. If the rice is dry but nothing is ready, add another 1/4 cup of stock.
4.) Remove the skillet from the heat. Taste the rice and adjust the seasoning. Add the peas, then cover the pan again and let it sit fro 5 to 15 minutes. Fish the chicken out of the pan and transfer it to a serving platter. Serve and add the lime wedges.
I am very pleased with how this turned out, the chicken was moist and tender and the rice was well seasoned and well cooked. Overall I'd say it was one of my best ones yet. I'll admit that it was a very simple recipe, so its maybe not too surprising that it went off without a hitch.
Recipe:
Chicken and Rice
3 lbs boneless skinless chicken thighs
2 tbsp olive oil
Salt and freshly ground pepper
2 medium onions, chopped
1 tbsp minced garlic
1 1/2 cups short grain rice
Pinch of paprika
3 1/2 cups chicken stock
1 cup frozen peas
2 limes, quartered
1.) Put the oil in a large, deep skillet over medium-high heat. When it's hot, add the chicken. Sprinkle with salt and pepper and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until the pieces release easily from the pan, 5 to 10 minutes. Flip and cook for another 5 to 10 minutes. Remove from the pan.
2.) Reduce the heat under the skillet to medium and pour off most of the liquid so that only about 2 tbsp remain. Add the onions to the pan and cook, stirring frequently, until they soften, 3 to 5 minutes. Add the garlic and rice; cook, stirring until the rice is glossy and coated with oil. Add the paprika.
3.) Return the chicken to the pan, add the water, and stir gently to combine everything. Bring the mixture to a boil, then reduce the heat so it bubbles gently but steadily. Cover the skillet and cook, undisturbed, for 20 minutes, then check the rice and chicken. The goal is to have the liquid absorbed, the rice tender, and the chicken cooked through. If the rice is dry but nothing is ready, add another 1/4 cup of stock.
4.) Remove the skillet from the heat. Taste the rice and adjust the seasoning. Add the peas, then cover the pan again and let it sit fro 5 to 15 minutes. Fish the chicken out of the pan and transfer it to a serving platter. Serve and add the lime wedges.
Comments
Post a Comment