Weeknight Wondermeal: Super Simple Savory Chicken and Rice


The vegetables from the farm are almost ready for my table, so right now I’ve been using up a lot of the canned goods I have in the pantry until the weather decides to stop vacillating between crappy and beautiful to stick with “warm enough to eat outside all the time”.  I’ve also been super-busy, planning a few pig-roasts and cook-outs for my peeps in the next week or so – which takes a lot of bandwidth.  And I just returned from a kick-ass weekend in Chicago with my best friends and their beautiful daughters; thanks Nyssa-Lynn, Michelle, Jordan, and Delaney for giving me one of the best vacations evah!  But throughout all this, I’ve been feeling a wee bit guilty about not posting in a while, so even though tonight’s meal wasn’t particularly complex or gourmet, it was a quick & simple one-pan dinner easy enough for anyone to make.  Now that my Harvard undergrads are spending the summer here working in labs without the benefit of open dining halls to feed them, I feel it’s one of Lolita’s responsibilities to give them a few recipe options to choose from.  Come on, kids – you’re all wicked smart Harvard students.  If you can do a Western blot, you can make chicken and rice….

Super Simple Savory Chicken and Rice

2 bone-in, skin-on chicken leg/thigh quarters
2 cups short grain rice (arborio or sushi rice works great)
3 stalks celery
2 carrots
1 small white onion
4-5 cloves garlic
1 can diced tomatoes with juice
1 can diced green chiles
1 cup dry white wine
1 qt chicken broth
8-10 small ciliegine (cherry-sized) mozzarella
sea salt, cracked black pepper, dried parsley (for garnish)

After rinsing and patting dry my chicken quarters, I sprinkle them with salt and pepper and sear the skin in a few glugs of hot EVOO in a deep pan large enough to hold the whole meal.

Here’s my mise-en-place - which in this case is a basic mirepoix of chopped celery, carrots, and onion.  I also chop up my garlic cloves.

Once the chicken is nicely browned on both sides, I move it to a plate to rest for a minute while I sweat my aromatics over medium heat for about 4 minutes.

Once my veggies have slightly softened, I add my dry rice, which I stir around really well, making sure to toast each grain nicely in the pan.

Like so!

First, I add my cup o’ vino, stirring everything well until most of the liquid evaporates.

Then I add my canned tomatoes (with their juice) and my can of green chiles (for heat).  I mix this together well, introducing all the flavors to each other.

Finally, I add my quart of chicken stock – which covers the rice entirely, and lay my chicken gams on top.

This I cover.  (See my skylight in the reflection there?  It is the only natural light I get in my kitchen, which is why my pictures are sometimes wonky-colored…)

Then the whole pan, lid and all, goes into my oven (which apparently needs to be dusted) on 400 for about 20 minutes.  This will slow bake the rice, absorbing all the liquid, and finish cooking my chicken legs through.

After said 20 minutes, most of the stock has baked off, my rice is nice and fluffy, and my chicken is oozing clear savory liquid.

I remove the cover, raise the heat in the oven to broil, and dot my dish with little balls of pure white milky fresh mozzarella cheese.  Back into the oven the pan goes – for about another 8 minutes, or until the cheese has melted so much it’s practically toasted.

Like so!

After a long day on the farm for Clayton, a dinner like this is exactly the sort of thing he craves.  Succulent, savory chicken and flavorful, vegetable studded rice.  It is steaming hot, packed with goodness, and damn delicious if I do say so myself.  And there is always plenty of rice leftover.  How can you beat that?

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