cold weather comfort food: chicken, lemons & rice

How To Make cold weather comfort food: chicken, lemons & rice

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  1

  PREP/PREPARE
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  2

  THE MARINADE
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  3

  Gather all your ingredients.
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  4

  Mix all the marinade ingredients together in a small bowl, or Ziploc bag.
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  5

  Add the chicken and thoroughly coat.
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  6

  Place in the refrigerator for 4 hours, or (better yet) overnight.
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  7

  THE STEW
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  8

  Gather your ingredients.
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  9

  Take the sugar; stir it into the tomatoes, and reserve.
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  10

  Put the dried ancho chili into a bowl of hot water, and let sit for 20 minutes.
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  11

  Seed, chop and reserve the ancho chili.
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  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.
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  13

  Place a large ovenproof pan over medium heat.
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  Chef’s Note: This pan will hold the all the ingredients for the stew.
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  15

  When the pan is at temperature, take the chicken thighs out of the marinade, and place skin-side-down.
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  Chef’s Note: Don’t shake off any of the marinade; just place them in the hot pan.
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  Allow the chicken to cook until the skin begins to crisp, about 3 to 4 minutes.
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  Chef’s Note: Don’t crowd the pan... if necessary do two at a time.
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  Flip the chicken over and cook for an additional 3 to 4 minutes.
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  Remove chicken, and reserve.
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  Place a rack in the middle position, and preheat the oven to 350f (175c).
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  22

  Remove all but two tablespoons of fat from the pan.
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  Reduce the heat to medium low and then add the rice to the fat and stir to coat.
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  Add the onion and garlic, and cook until the onions soften, about 5 minutes.
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  Deglaze the pan by adding the wine.
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  Allow the liquid to simmer for 5 minutes.
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  Add the chicken stock, and stir to incorporate.
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  Add the remainder of the ingredients; except the lemon slices and the chicken, and stir to combine.
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  Add the chicken thighs, skin side up, and then distribute the lemon slices over the top.
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  Cover and place into the preheated oven for 20-25 minutes.
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  Remove cover and continue to bake for an additional 10 minutes.
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  32

  PLATE/PRESENT
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  Place on a heatproof trivet, and serve with some nice crusty bread, and maybe some steamed broccoli. Enjoy.
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  34

  Keep the faith, and keep cooking.
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