COLD WEATHER COMFORT FOOD: CHICKEN/RICE CASSEROLE

Cold Weather Comfort Food: Chicken/Rice Casserole image

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...

Provided by Andy Anderson !

Categories Chicken

Time 1h30m

Number Of Ingredients 15

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

Steps:

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