There are a few things so wonderful that you know God made them just to please us. Chicken is one of those things.
It’s a flexible meat, it will do almost anything you want it to do. But, that means it is also bland and boring when you do it wrong.
Most people do it wrong.
Here, let me show you….
Chicken and Rice – Serves 4 -6
- Chicken – white or dark. Just have it. It can be bone in, but I like boneless chicken breasts for this. Don’t hate, it works. You can use thighs. For ours I used 2 large boneless chicken breasts.
- Chicken Stock – 4 1/2 cups. Kitchen Basics sells a really good stock if you don’t make your own. (Do not use broth, it does not have enough body or flavor for this.)
- Rice – I used 2 cups of arborio, rinsed.
- Onion – peeled and finely chopped.
- Carrots – 2, finely chopped.
- Garlic – 5 cloves, finely chopped.
- Ginger – 1/2 inch grated fine.
- Parsley – 1/4 cup fresh finely chopped, 3 tbsp dry.
- Salt and Pepper to taste
- Bay Leaves – 1 or 2 or what ever makes you happy.
In a pot, heat up the stock with the bay leaves, salt and pepper. You want this to come to a low rolling boil.
In a separate pan, sauté the carrots and onions in butter until the onions are translucent and the carrots are soft but not caramelized. Add to stock. Add the garlic and ginger directly to the stock now.
Sauté the chicken in butter until it’s slightly browned. Not much, just a little color. Add to the stock. I did mine in batches. Add it to the stock as they finish. It doesn’t have to be thorough. You aren’t cooking the chicken to done here, just coloring it a little.
Add the rice to the sauté pan, stir it about, about two minutes. Add some stock to the sauté deglaze. Add all of this to the pot. Add the rest of the ingredients.
Cook over low until rice and chicken are done. About an hour, sort of. Figure it out, test the rice, cut open the chicken. It takes about as long as rice takes too cook without the chicken.
Don’t try to cook it faster on a higher heat. You will burn it, you also won’t allow time for everything to mellow. Don’t rush it.
There should be a bit of leftover stock in the rice and chicken, that is a good thing. If not, you can add a little bit more just to loosen it all up.
Serve it hot. This is as good when you feel crappy as chicken soup. It smells divine.
I added some wine, like a 1/2 cup of white wine, to the stock. You don’t have to. I recommend it. You can add tarragon, dill, whatever makes you happy. This would be well finished with an additional pat of butter.
(I am so sorry I failed on the whole picture-with-the-recipe convention again. But if I waited for pictures then I would probably never post. Sorry. Make this anyway. It’s really, really good.)