EASY CHICKEN WITH RICE
You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.
Provided by Mark Bittman
Categories dinner, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
- Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
- Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 8 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Elizabeth Ayomide
[email protected]I didn't like the flavors in this dish.
Munaza Batool
[email protected]This dish was too complicated to make.
Naya Boamah
[email protected]The chicken was a little dry.
Salim Sani
[email protected]This dish is a little bland for my taste.
Lucrucious Moremi
[email protected]I love the addition of the lemon zest. It really brightens up the dish.
Salimah Kiviiri
[email protected]This dish is perfect for a crowd. I made it for a party and it was a huge hit.
jackie bell
[email protected]I'm not a great cook, but this recipe was easy to follow and the dish turned out great.
Tammy Tucker
[email protected]This dish is a great way to use up leftover chicken.
Roy Barker
[email protected]I love that this recipe is so versatile. I've made it with different types of rice, vegetables, and even different types of meat.
Jabulani SBARARA
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Rana King
[email protected]I'm not a big fan of chicken and rice, but this dish changed my mind. The flavors are amazing and the chicken is so tender.
Logan Danien
[email protected]This is my new go-to recipe for chicken and rice. It's so easy to make and always turns out delicious.
Jsp Beauty and fashion
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Michael Kilgore
[email protected]This chicken and rice dish was a hit with my family! The chicken was tender and flavorful, and the rice was cooked to perfection. I especially loved the addition of the vegetables, which added a nice crunch and sweetness to the dish.