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A couple years ago, there were a bunch of one pot wonder dishes floating around on the food blogs that involved chicken cooked in with rice. I usually have pretty specific methods of cooking rice, so the concept of just throwing it in a pot with a bunch of other stuff seemed pretty far out to me.
How did the chicken cook properly!?
How did the rice not stick!?
How did it all not end up one gloppy mess!?
Then I came across everybody like sandwiches version, and I knew I had to give it a try anyways.
And… it was delicious. Not gloppy at all. And the chicken was roasty and toasty and perfectly cooked!
Then I forgot about it for the last two years…
But I brought home a beautiful bright red Staub cocotte from Paris, and suddenly one pot dishes were on my mind. As were the rich, rustic flavoured foods of North Africa, like the Tagine I had in a little Tunisian restaurant in the Latin Quarter.
And I was reminded of that one pot chicken and rice that was so delish. And perfect for a dreary November.
So here’s my take on the dish – with a little bit of North African flair – although to be fair, they’d probably use cous-cous instead of rice. But since Liam actually said he liked this better than the food we had in Paris (high praise indeed) I recommend sticking with rice. But you could easily make this vegan, just like Kickpleat suggests by substituting chick peas (a very North African choice, by the way).
One Pot Chicken and Rice – with North African Flavours
Rub:</p>
- 1 tsp Paprika
- 1 tsp Siracha (or equivalent of cayenne/hot sauce)
- 1 tsp Salt
- 1 clove Garlic (minced)
- 1/2 tsp Cinnamon
- 1 tbsp extra virgin olive oil (important for that extra olivey flavour kick)
- 2 pounds bone in chicken pieces, skin removed
- 1 onion
- 1 red pepper
- 1/4 cup green olives (chopped)
- 1/4 cup crasins
- 1 1/2 cup long grained rice (I use scented or Jasmine)
- 2 cups water
- Mix “rub” ingredients and massage into chicken, leaving to marinate for 1/2 – 1 hour
- Brown chicken in heavy bottomed, large, pot (a cast iron Dutch oven is best).
- Remove chicken, and sauté peppers and onions in pot til brown.
- Add rice, olives and crasins. Sauté for 1 minute.
- Add (well salted) water. Sink chicken back in pot, and cover with lid. Cook until rice is tender and chicken is cooked through (apx 20 minutes).
- Serve with a wedge of lemon and hot sauce on the side. Feeds 2-4.
Mirrored from b e t h m a h e r . c o m.
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