Monday, March 30, 2009

Chicken & Rice with Tomatoes, White Wine & Parsley

I'm all about one pot meals. So, when I saw this recipe in Cooks Illustrated magazine, I knew I'd be making it one day.
It's super easy, quick & makes a great weeknight dinner.

Begin by finely dicing a medium onion,

finely mincing 3 cloves of garlic,

and chopping a 1/3 cup fresh parsley. Set all of these aside for now.

Then, open a 14.5 ounce can of diced tomatoes & drain over a measuring cup. Reserve 1/2 cup of the liquid.

Measure out a 1/2 cup of white wine,

and 1 1/2 cups of long grain white rice.

Next, you'll need a 3-4 pound chicken that has been cut up into 8 serving pieces. Generously season both sides of each piece with some kosher salt & freshly ground pepper.

Heat 2 tablespoons of olive oil in a heavy bottomed pot, over medium high heat.
Once the oil is hot, add the chicken pieces, skin side down & sear for about 6 minutes.
Using tongs, flip the pieces & cook for another 6 minutes.

Remove the chicken & pour off all but 2 tablespoons of fat, from the pot.

Add the onions & saute for 4-5 minutes.

Then add the garlic & saute for 1 minute.

Add the rice & cook for an additional minute.

Next, add the wine, tomatoes, 2 cups of water,

the chicken thighs & legs, along with 1 teaspoon of kosher salt.
Bring to a boil & use a wooden spoon to scrape up any brown bits from the bottom of the pot.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes.

Uncover the pot, add the chicken breasts & stir up the rice, to help it cook evenly. Cover, and cook for another 10 minutes, or until the rice is tender.
If the rice needs more time, add in some more water if necessary & remove the chicken breasts, to prevent them from overcooking & drying out.

Remove from the heat & stir in the parsley. Cover & let sit for 5 minutes,

then serve.


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