Cold Weather Comfort Food: Chicken, Lemons & Rice

Andy Anderson !


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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20 Min
25 Min



4 large
chicken thighs, bone in, with skin


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


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
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


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3Gather all your ingredients.

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4Mix all the marinade ingredients together in a small bowl, or Ziploc bag.

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5Add the chicken and thoroughly coat.

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6Place in the refrigerator for 4 hours, or (better yet) overnight.

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8Gather your ingredients.

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9Take the sugar; stir it into the tomatoes, and reserve.

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10Put the dried ancho chili into a bowl of hot water, and let sit for 20 minutes.

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11Seed, chop and reserve the ancho chili.

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12Chef’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.

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13Place a large ovenproof pan over medium heat.

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14Chef’s Note: This pan will hold the all the ingredients for the stew.

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15When the pan is at temperature, take the chicken thighs out of the marinade, and place skin-side-down.

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16Chef’s Note: Don’t shake off any of the marinade; just place them in the hot pan.

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17Allow the chicken to cook until the skin begins to crisp, about 3 to 4 minutes.

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18Chef’s Note: Don’t crowd the pan... if necessary do two at a time.

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19Flip the chicken over and cook for an additional 3 to 4 minutes.

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20Remove chicken, and reserve.

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21Place a rack in the middle position, and preheat the oven to 350f (175c).

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22Remove all but two tablespoons of fat from the pan.

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23Reduce the heat to medium low and then add the rice to the fat and stir to coat.

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24Add the onion and garlic, and cook until the onions soften, about 5 minutes.

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25Deglaze the pan by adding the wine.

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26Allow the liquid to simmer for 5 minutes.

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27Add the chicken stock, and stir to incorporate.

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28Add the remainder of the ingredients; except the lemon slices and the chicken, and stir to combine.

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29Add the chicken thighs, skin side up, and then distribute the lemon slices over the top.

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30Cover and place into the preheated oven for 20-25 minutes.

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31Remove cover and continue to bake for an additional 10 minutes.

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33Place on a heatproof trivet, and serve with some nice crusty bread, and maybe some steamed broccoli. Enjoy.

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34Keep 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