15 minutes ago
Tuesday, March 16, 2010
I know this is not going to win any awards for haute cuisine, but in my house it gets 5 stars.
Sarah reminded me of simple weeknight dinners that you can make in one pan (or in my case, one Dutch oven).
This is like an American version of arroz con pollo.
It's nothing more than chicken thighs with rice with some roasted carrots thrown in.
It's cheap and it's good.
Chicken & Rice w/ Roasted Carrots (adapted from In Praise of Leftovers):
6 chicken thighs, skin on (you can remove the skin later)
kosher salt and pepper
1 medium onion, sliced
2 cups of basmati rice
4 cloves garlic, chopped
1 bay leaf
1 Tbsp fresh thyme leaves
1 cup white wine
3 cups chicken stock
Season chicken thighs with kosher salt and pepper and brown in a heavy Dutch oven with some olive oil. About 8 minutes total.
Remove chicken from the pot and set aside.
Add sliced onions and cook until softening, about 3 minutes.
Next, throw in the garlic, thyme, bay leaf and rice and stir to combine the rice with the herbs.
Pour in stock and wine and bring liquid to a boil.
Put the chicken pieces back into the pot and nestle in the rice.
Turn down the heat to low and cover. Simmer 35 minutes. Liquid should be absorbed by the rice and it no needs no stirring or attending to.
I roasted carrots with kosher salt and olive oil at 400F for about 25 minutes, and added them to the pot at the end.
Garnish with fresh thyme.