Cold Weather Comfort Food: Chicken, Lemons & Rice

Andy Anderson !

By
@ThePretentiousWichitaChef

I love a good stew… Who doesn’t? But in those cold Winter months, when short days are punctuated with low-hanging gray clouds and snow, a good stew takes on a whole different perspective. It’s comfort food… plain and simple.

This recipe is a gathering of many of my favorite flavors regarding chicken stews, and is guaranteed to warm your heart, and put a smile on the faces of your guests.

So you ready… Let’s get into the kitchen.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

PLAN/PURCHASE

4 large
chicken thighs, bone in, with skin

THE MARINADE

5 Tbsp
olive oil, extra virgin
2 clove
garlic, minced
1/2 tsp
salt, kosher variety
1/2 tsp
black pepper, freshly ground
1/2 tsp
dried oregano
1/2 tsp
dried rosemary

THE STEW

1/2 medium
yellow onion, chopped
2 clove
garlic, minced
1 large
dried ancho chili
1 c
long-grained white rice
1/4 c
white wine, dry
2 Tbsp
capers, drained
1 1/2 c
chicken stock, not broth
1 tsp
sugar, granulated variety
14 oz
crushed tomatoes with juice (1 can)
2 large
lemons
1 jar(s)
6 ounces artichoke hearts, drained
1 c
olives, pitted kalamata
1/2 tsp
dried oregano
1/2 tsp
ground cumin
1 pinch
cayenne pepper, or to taste

Directions Step-By-Step

1
PREP/PREPARE
2
THE MARINADE
3
Gather all your ingredients.
4
Mix all the marinade ingredients together in a small bowl, or Ziploc bag.
5
Add the chicken and thoroughly coat.
6
Place in the refrigerator for 4 hours, or (better yet) overnight.
7
THE STEW
8
Gather your ingredients.
9
Take the sugar; stir it into the tomatoes, and reserve.
10
Put the dried ancho chili into a bowl of hot water, and let sit for 20 minutes.
11
Seed, chop and reserve the ancho chili.
12
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.
13
Place a large ovenproof pan over medium heat.
14
Chef’s Note: This pan will hold the all the ingredients for the stew.
15
When the pan is at temperature, take the chicken thighs out of the marinade, and place skin-side-down.
16
Chef’s Note: Don’t shake off any of the marinade; just place them in the hot pan.
17
Allow the chicken to cook until the skin begins to crisp, about 3 to 4 minutes.
18
Chef’s Note: Don’t crowd the pan... if necessary do two at a time.
19
Flip the chicken over and cook for an additional 3 to 4 minutes.
20
Remove chicken, and reserve.
21
Place a rack in the middle position, and preheat the oven to 350f (175c).
22
Remove all but two tablespoons of fat from the pan.
23
Reduce the heat to medium low and then add the rice to the fat and stir to coat.
24
Add the onion and garlic, and cook until the onions soften, about 5 minutes.
25
Deglaze the pan by adding the wine.
26
Allow the liquid to simmer for 5 minutes.
27
Add the chicken stock, and stir to incorporate.
28
Add the remainder of the ingredients; except the lemon slices and the chicken, and stir to combine.
29
Add the chicken thighs, skin side up, and then distribute the lemon slices over the top.
30
Cover and place into the preheated oven for 20-25 minutes.
31
Remove cover and continue to bake for an additional 10 minutes.
32
PLATE/PRESENT
33
Place on a heatproof trivet, and serve with some nice crusty bread, and maybe some steamed broccoli. Enjoy.
34
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Wheat Free, Soy Free, Low Carb
Collection: Winter Recipes
Other Tags: Quick & Easy, Heirloom