Akhisyah Recipe

Thursday, January 13, 2011

Recipe Chicken Rice

Things You'll Need:

  • 1 medium onion
  • 1 bay leaf
  • 1 whole chicken
  • 1/4 c. vegetable oil
  • 10 to 12 springs whole fresh thyme
  • 14.5-oz. can chicken broth
  • salt and pepper
  • 1 c. converted rice
  • Groceries
  • Chef's Knives
  • Chef's Knives
  • Cooking Pots
  • Cutting Boards
  • Measuring Cups
  • Skillets
  • Skimmers
  • Slotted Spoons
  • Tongs
  • Measuring cups
  • Skillets    
 

Instructions

  1. Cut the chicken into two drumsticks, two thighs and two breasts. Cut the breasts in two pieces and save the backbone and wings for stock.

  2. Rinse the pieces and pat them completely dry. The skin can be discarded, if desired.

  3. Season the chicken on all sides with salt and pepper.

  4. Heat a large pot over medium-high heat. A 12-inch tall-sided skillet is best, but you can also use two smaller skillets.

  5. Add vegetable oil to coat the skillet to a depth of about 1/16 inch.

  6. Add the chicken pieces (use metal tongs) when the oil is hot, and brown them on all sides. Don't let them get too dark, however. A light golden color is best.

  7. As they brown, remove them and let them drain on paper towels.

  8. Add the onion and sauté it until tender - about 3 minutes.

  9. Return the chicken to the pan and add the thyme and bay leaf.

  10. Add the broth and 2/3 c. water and bring to a rapid simmer.

  11. Simmer uncovered for 10 minutes. As foam and oil rise to the surface, skim off and discard as much of it as you can.
     
  12. After 10 minutes, assess the amount of liquid. About 2 c. should remain in the pan.

  13. Sprinkle the rice into the pan around the chicken.

  14. Cover, turn the heat to low and cook for another 20 to 30 minutes. You'll need to check the pan from time to time to test the rice and to make sure it doesn't dry out. Add hot water in 1/2 c. increments if the rice dries out before it's finished cooking.

  15. When the rice is done, remove the chicken with tongs or a slotted spoon. Be careful - it will be very loose and tender.

  16. Remove the thyme and bay leaf, place the rice on a serving platter and top with the chicken pieces.


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