Cold Weather Comfort Food: Chicken/Rice Casserole

Name: Cold Weather Comfort Food: Chicken/Rice Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2-3
Cuisine: American
Ingredients: PLAN/PURCHASE; 2 Tbsp grapeseed oil, for sautéing; 2 medium chicken thighs with legs attached, bone in and skin on; salt, kosher variety, to taste; black pepper, freshly ground, to taste; 1 medium yellow onion, chopped; 2 clove garlic, minced; 1 c brown rice; 1/2 c dry white wine; 1 1/2 c chicken stock, not broth; 14 oz (1 can) chopped tomatoes, with juices; 1/2 tsp ground cumin; 1 pinch cayenne pepper, or to taste; 6 oz button mushrooms, stemmed and quartered; 1/2 c green peas, frozen variety

By Andy Anderson !
@ThePretentiousChef

Winter is just getting started, and I’m ready for her with another comfort food recipe. This one-pot recipe keeps it simple yet packs excellent flavors.

The flavors in this will keep you warm and toasty on the coldest night that Old Man Winter can throw at you, and the smells as it cooks will bring comfort to your heart and soul.

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

Rating:

★★★★★ 2 votes5

Comments:

21 Comments

Serves:

2-3

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

PLAN/PURCHASE
2 Tbsp

grapeseed oil, for sautéing
2 medium

chicken thighs with legs attached, bone in and skin on
·

salt, kosher variety, to taste
·

black pepper, freshly ground, to taste
1 medium

yellow onion, chopped
2 clove

garlic, minced
1 c

brown rice
1/2 c

dry white wine
1 1/2 c

chicken stock, not broth
14 oz

(1 can) chopped tomatoes, with juices
1/2 tsp

ground cumin
1 pinch

cayenne pepper, or to taste
6 oz

button mushrooms, stemmed and quartered
1/2 c

green peas, frozen variety
Add Ingredients to Grocery List

How to Make Cold Weather Comfort Food: Chicken/Rice Casserole

Step-by-Step

PREP/PREPARE
Gather your ingredients.
Salt and pepper the chicken on both sides.
Place 2 tablespoons of grapeseed oil in a heavy-bottomed pot, over medium heat.
When the oil begins to shimmer, place the chicken, skin side down in the pot.
Chef's Note: Allow the chicken to cook in the pot without moving for 3 to 5 minutes, or until the skin begins to crisp.
Turn over and allow the chicken to cook without moving for an additional 3 to 5 minutes.
Chef’s Tip: When you place the chicken into the hot pan, it will have a tendency to stick to the surface, after several minutes of cooking without moving the chicken will easily release from the pot.
Remove the chicken from the pot, and reserve.
Add the onions and a pinch of salt, and cook until softened, about 7 to 10 minutes.
Add the garlic and stir until fragrant, about 30 seconds.
Add the rice, and the white wine.
Stir until the wine has mostly evaporated, about 3 to 5 minutes.
Add the tomatoes (including juice), and the chicken stock to the pot.
Stir the sauce, and add the cayenne pepper, and ground cumin.
As the liquid returns to a simmer, season with additional salt and pepper, if needed.
Stir in the mushrooms, add the reserved chicken, and push them into the sauce.
Bring this dish up to a simmer, and then cover the pot.
Reduce the heat to medium low, and allow the ingredients to cook, and the rice to soften, about an hour.
Remove from heat, and allow the chicken to rest for an additional 5 minutes.
PLATE/PRESENT
Serve the chicken with some of the rice and veggies, along with a nice Chardonnay. Enjoy.
Keep the faith, and keep cooking.