Cold Weather Comfort Food: Chicken/Rice Casserole
By
Andy Anderson !
@ThePretentiousWichitaChef
11
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.
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.
Ingredients
- 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
PLAN/PURCHASE
How to Make Cold Weather Comfort Food: Chicken/Rice Casserole
- 1PREP/PREPARE
- 2Gather your ingredients.
- 3Salt and pepper the chicken on both sides.
- 4Place 2 tablespoons of grapeseed oil in a heavy-bottomed pot, over medium heat.
- 5When the oil begins to shimmer, place the chicken, skin side down in the pot.
- 6Chef's Note: Allow the chicken to cook in the pot without moving for 3 to 5 minutes, or until the skin begins to crisp.
- 7Turn over and allow the chicken to cook without moving for an additional 3 to 5 minutes.
- 8Chef’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.
- 9Remove the chicken from the pot, and reserve.
- 10Add the onions and a pinch of salt, and cook until softened, about 7 to 10 minutes.
- 11Add the garlic and stir until fragrant, about 30 seconds.
- 12Add the rice, and the white wine.
- 13Stir until the wine has mostly evaporated, about 3 to 5 minutes.
- 14Add the tomatoes (including juice), and the chicken stock to the pot.
- 15Stir the sauce, and add the cayenne pepper, and ground cumin.
- 16As the liquid returns to a simmer, season with additional salt and pepper, if needed.
- 17Stir in the mushrooms, add the reserved chicken, and push them into the sauce.
- 18Bring this dish up to a simmer, and then cover the pot.
- 19Reduce the heat to medium low, and allow the ingredients to cook, and the rice to soften, about an hour.
- 20Remove from heat, and allow the chicken to rest for an additional 5 minutes.
- 21PLATE/PRESENT
- 22Serve the chicken with some of the rice and veggies, along with a nice Chardonnay. Enjoy.
- 23Keep the faith, and keep cooking.
