comfort essentials: zesty chicken with rice

How To Make comfort essentials: zesty chicken with rice

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  PREP/PREPARE
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  You will need an ovenproof skillet with a lid to make this recipe. If you do not have a lid, you can always use a sheet of aluminum foil. I am using small cast-iron skillets that are 5 inches (12.7cm), and they were perfect for the listed ingredients.
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  Baked Garlic I love what baking does to garlic… it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. Here is the recipe that I use… it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
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  No baked garlic/ If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. For this recipe that would be 2 cloves, minced. No tamari or liquid aminos? Sub an equal amount of low sodium soy sauce, or half the amount of regular soy sauce. Remember that regular soy sauce has a lot of sodium, so cut back on the additional salt. No white pepper? Use black; hopefully freshly ground. No maple syrup? Honey works too. No ground ginger? You can use freshly minced ginger; but double the amount. Other spices to try might be allspice, cardamom, cinnamon, mace, or nutmeg. It will be a different flavor, but they are all considered complimentary spices. If you are using one of these alternate spices, add a few pinches at a time until you like what you taste. No long-grain white rice? Brown rice or another type should do just fine. No toasted sesame oil? Olive oil will do fine. Or you could try another flavored oil, such as avocado or tahini oil. As a matter of fact, if you have some sesame seeds you could toast them up in a dry pan, and chuck them in… Why not? No rice wine vinegar? Regular vinegar, or apple cider vinegar will work well. No chicken thighs? I am using boneless, skinless chicken thighs, but I really think you could use just about any part of the chicken. So, experiment with different cuts, and see what works for you. To be honest, any time you sub out one ingredient with another, you will change the flavor of the dish, so choose substitutes that have flavors you enjoy.
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  Gather your ingredients (mise en place).
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  THE CHICKEN
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  Season the chicken with a bit of salt and pepper.
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  Add the butter and oil to a pan over medium heat.
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  When the butter melts and stops foaming, give the pan a swirl and add the chicken.
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  Cook until browned on the first side, and easily releases from the pan, about 4 – 6 minutes, and then turn over and brown the other side for an additional 4 – 6 minutes.
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  Remove from the skillet, cover and reserve.
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  THE SAUCE
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  Add the sauce ingredients to the pan.
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  Slowly simmer until the sauce reduces and thickens, about 8 – 10 minutes, depending on the heat of your pan.
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  Take your time reducing the sauce with a low simmer. If you raise the heat to high you will scorch the sauce and you will have to start all over.
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  Remove the sauce from the pan and reserve in a small bowl.
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  Place a rack in the middle position, and preheat the oven to 350f (175c).
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  THE RICE
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  Add the butter to the skillet and keep the heat at medium.
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  When it stops foaming add the diced onion, and stir until they soften, about 2 – 3 minutes.
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  Add the rice, and stir until the rice turns translucent, about 3 – 4 minutes.
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  Add the chicken stock and season with a bit of salt and pepper.
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  Add the chicken and bring up to a simmer, about 2 – 3 minutes.
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  Cover the pan and place into the preheated oven, then allow to bake for 40 minutes.
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  Remove the cover, brush the chicken and rice with a bit of the sauce.
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  Raise heat to 425f (220c) and allow to bake for an additional 10 – 12 minutes, or until the chicken begins to crisp.
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  PLATE/PRESENT
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  I like to serve it rustic (still in the skillet) with some crusty bread and a small side salad.
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  Keep the faith, and keep cooking.
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