Friday, September 21, 2012

Chicken and Rice

We have lots of chicken and rice in this house, since both of those things are well loved in this family :)  This was a one pot meal, which I love, and although it took a while for everything to cook, it still was a manageable week night meal.  This comes from Cook's Illustrated New Best Recipe cookbook.
Chicken and Rice with Chilies and Lime
1 cut up chicken (I just used 4 bone-in, skin-on thighs)
Salt and Pepper
2 T olive oil
1 onion, chopped
2 jalapenos, chopped (I took out seeds and ribs)
3 garlic cloves, minced
2 t cumin
2 t coriander
1 t chili powder
1 1/2 c long grain white rice
14.5 oz diced tomatoes, drained, 1/2 c liquid reserved
1/2 c dry white wine (I used chicken broth)
2 c water
1/4 c cilantro leaves
3 T lime juice

1. Sprinkle the chicken pieces liberally on both sides with salt an dpepper.  Heat the oil until shimmering in a large, heavy nonreactive Dutch oven over high heat.  Add the chicken pieces, skin-side down, and cook, without moving them, until well browned, about 6 minutes.  Turn the chicken pieces and cook, again without moving them, until well browned on the second side, about 6 minutes longer.  Transfer to a plate and set aside.
2. Pour all but 2 T of the fat from the pan, return it to the burner, and reduce the heat to medium.  Add the onion and jalapeno and saute, stirring frequently, until softened, 3-4 minutes.  Add the garlic and cumin, coriander and chili powder, and saute until fragrant, about 1 minute longer.  Stir in the rice and cook, stirring frequently, until coated and glistening, about 1 minute.  Stir in the tomatoes with the reserved liquid, the wine or broth, 1 t salt and the water, scraping the browned bits off the bottom of the pan.  Return the chicken thighs and legs (if using) to the pan and bring to a boil.  Reduce heat to low, cover, and simmer gently for 15 minutes.  Add the chicken breast pieces(if using) and stir the ingredients gently until the rice is thoroughly mixed.  Cover and simmer until both the rice and chicken are tender, 10-15 minutes longer.  Stir in the cilantro and lime juice, cover, and rest dish for 5 minutes.  Serve immediately.

This was a huge hit with the boys, they gobbled it up, but Aaron and I felt it was a little lacking in the flavor department.  I think we could've upped the spices, and I don't think removing all the ribs and seeds was necessary.  The boys really liked the flavor so I'm not sure if I needed to change it or not :).  The calories for 1/4 of the rice and chicken, which is a lot of rice, is 505.  If you used more chicken, this would spread the rice out more and be less calories.  Aaron gave it a 6, because he doesn't like bone-on chicken, and because of the previously mentioned flavor, and the boys and I gave it an 8, on my part because of the ease of the recipe as well as the flavor.

Tomorrow we're having salmon cakes.

1 comment:

  1. This sounds so complicated. I really admire you. I would just be doing the least I could at this point. That is why you are such a good cook. Love you. mom