Chicken and Rice


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Member since 2006
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Serves 6 | Prep Time 30 | Cook Time 75

Why I Love This Recipe

Just my twist on the classic


Ingredients You'll Need

For the broth:
2 cups chicken stock
1 oz. dried porcini mushrooms
1 each bay leaf
1 cup dry sherry
1/2 cup water
pinch red pepper flakes

For the chicken and rice:
4 strips thick sliced pepper bacon - diced 1/4"
6 large bone in/skin on chicken thighs
Kosher salt and fresh ground black pepper
1/2 cup sweet onion - diced 1/4"
1 1/2 Tbsp. fresh garlic - chopped fine
Broth from above
2 cups brown rice
1 Tbsp. fresh thyme - chopped
1 Tbsp. fresh Italian parsley - chopped
Kosher salt and fresh ground black pepper to taste


Directions

For the broth:


Place the six "broth" ingredients into a 2 qt. sauce pan and bring to a boil.


Turn down heat to low and allow the mushrooms to steep for at least five minutes.


Strain the broth, discard the bay leaf and rough chop the softened mushrooms


Reserve the broth


For the chicken and rice:


Add the bacon to a large (12") high sided sauce pan and cook over medium high heat until not quite crisp


Remove the bacon from the pan but leave the fat.


Season both sides of the chicken with salt and pepper


place the chicken, skin side down, in the hot bacon fat and brown well (about 3 minutes), turn the chicken and brown on the second side for the same amount of time


remove the chicken to a warm dish.


Add the onion to the pan and cook until just beginning to brown


Add the garlic and cook quickly


Add the reserved stock and scrape up all the brown tasty bits from the bottom of the pan


Add the rice and the herbs and bring to a boil


Taste and adjust seasoning with salt and pepper


Add the chicken back to the pan, skin side down, and reduce heat to low and cover


Cook for about 1 hr. or until the rice is tender and the chicken is cooked well (should just about fall off the bone)


Serve with fresh steamed vegetables or a fresh green salad or both!


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