STOVETOP ESSENTIALS: SPICY CHICKEN & RICE

Stovetop Essentials: Spicy Chicken & Rice image

I put together two skillets of this recipe, for a brunch on Sunday. Mostly threw it together from bit-and-bobs I had in the walk-in. Surprisingly, turned out rather good, and there were no leftovers... that is a really good sign :-) It has a nice spicy level of flavor that is not too hot for the Summer months, but just enough to give it a satisfying smack. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 17

Previous Next

Ingredients

PLAN/PURCHASE
2 tablespoon(s) sweet butter, unsalted
1/4 medium yellow onion, diced
2 medium carrots, sliced
2 clove(s) garlic, minced
2 medium boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon(s) dried parsley flakes
1 teaspoon(s) cajun seasoning, i prefer tony chachere's
1 teaspoon(s) chili powder, i prefer mexene's
1 teaspoon(s) ground cumin
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 1/2 cup(s) long-grained white rice, like jasmine
3 1/4 cup(s) chicken stock, not broth
1/2 cup(s) green peas, frozen is fine
OPTIONAL ITEMS
1 tablespoon(s) tamari sauce, or liquid aminos, added when you add the chicken stock

Steps:

PREP/PREPARE
Use good quality rice - no Minute Rice. If you use a cheap, or pre-cooked rice, you will not have a rice casserole, you will have rice mush...
I vary the spices on this recipe according to the seasons. The spices, as listed, are perfect for a warm Summer's Eve out by the pond. However, in the Autumn and Winter months, I kick up the spices; including adding a bit of cayenne.
Gather your ingredients (mise en place).
Add the butter to a large skillet, over medium heat.
I do not have photos for the next few steps (my bad), so follow along with my wonderful description: Add the onion, and let it simmer in the melted butter until softened, not browned, about 2 - 3 minutes. Add the carrots, and stir for an additional 2 - 3 minutes. While the carrots and onions, are cooking, season with a bit of salt and pepper. Add the garlic and stir until fragrant, 30 - 60 seconds.
A slight browning of the veggies is acceptable; however, do not let them get more than a light brown.
Slightly reduce the heat, and add the chicken to the pan.
Stir until most of the pink is gone from the chicken, about 3 - 5 minutes.
Add all the dry spices, and the rice, and stir to combine.
Add the chicken stock, and the peas, bring to the boil and then immediately reduce to a simmer.
Cook, covered, until the rice is tender, about 18 - 20 minutes.
Take the pan off heat, and allow to rest, covered, for 5 additional minutes.
PLATE/PRESENT
Serve while still warm with some nice crusty bread. Enjoy.
Keep the faith, and keep cooking.