Cold Weather Comfort Food: Chicken, Lemons & Rice
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Family Tested & Approved
chicken thighs, bone in, with skin
olive oil, extra virgin
salt, kosher variety
black pepper, freshly ground
yellow onion, chopped
dried ancho chili
long-grained white rice
chicken stock, not broth
sugar, granulated variety
crushed tomatoes with juice (1 can)
6 ounces artichoke hearts, drained
olives, pitted kalamata
cayenne pepper, or to taste
Gather all your ingredients.
Mix all the marinade ingredients together in a small bowl, or Ziploc bag.
Add the chicken and thoroughly coat.
Place in the refrigerator for 4 hours, or (better yet) overnight.
Gather your ingredients.
Take the sugar; stir it into the tomatoes, and reserve.
Put the dried ancho chili into a bowl of hot water, and let sit for 20 minutes.
Seed, chop and reserve the ancho chili.
Chef’s Note: Slice one of the lemons into 5 generous slices, and then zest the other lemon, and squeeze. Reserve the zest and the lemon slices, zest, and juice.
Place a large ovenproof pan over medium heat.
Chef’s Note: This pan will hold the all the ingredients for the stew.
When the pan is at temperature, take the chicken thighs out of the marinade, and place skin-side-down.
Chef’s Note: Don’t shake off any of the marinade; just place them in the hot pan.
Allow the chicken to cook until the skin begins to crisp, about 3 to 4 minutes.
Chef’s Note: Don’t crowd the pan... if necessary do two at a time.
Flip the chicken over and cook for an additional 3 to 4 minutes.
Remove chicken, and reserve.
Place a rack in the middle position, and preheat the oven to 350f (175c).
Remove all but two tablespoons of fat from the pan.
Reduce the heat to medium low and then add the rice to the fat and stir to coat.
Add the onion and garlic, and cook until the onions soften, about 5 minutes.
Deglaze the pan by adding the wine.
Allow the liquid to simmer for 5 minutes.
Add the chicken stock, and stir to incorporate.
Add the remainder of the ingredients; except the lemon slices and the chicken, and stir to combine.
Add the chicken thighs, skin side up, and then distribute the lemon slices over the top.
Cover and place into the preheated oven for 20-25 minutes.
Remove cover and continue to bake for an additional 10 minutes.
Place on a heatproof trivet, and serve with some nice crusty bread, and maybe some steamed broccoli. Enjoy.
Keep the faith, and keep cooking.
Last Updated: Thu, Feb 11, 2016