Sunday, November 10, 2013

Chicken and Rice--Recipe

Food. We have to eat it three times a day; but that three times a day adds up to hours of slicing, dicing and preparing meals. My goal is to cook a healthy dinner as efficiently and quickly as possible so I don't feel put upon and Mr. Wonderful has something good to eat when he comes home. I made this recipe for him, his three colleagues and me. I also had a little interspecies help from Jackson.


INGREDIENTS: feeds 5
Rice; 2 dry cups (plain, not Jasmine or any other flavored rice)
Water; 4 wet/fluid cups for the rice (American measurements are so confusing) 
Chicken legs; 10 (they cook faster than chicken breasts and aren't too large so guests can eat one or two without feeling piggy. Or maybe I'm talking about me feeling piggy?) 
Soup stock; 2 cubes (Use to flavor the rice. I use the low salt or sea salt stock varieties)
Bread crumbs; 1/2 cup (In advance, I grate hardened rice flour bread or rye flour bread and store the crumbs for just this type of impromptu dinner. Plus I like knowing all the spices used in the bread crumbs--in this case zero)
Onions; 2 diced 
Celery; 6 stalks diced
Carrots; 5 peeled and diced
Ground coriander; 2 teaspoons
Cumin; 2 teaspoons
Saffron; 1/2 teaspoon. (This will color the rice yellow and is purely used for cosmetic purposes and therefore not necessary since Saffron is expen$ive)
Salt; a couple shakes.
Parsley; chopped (I like the curly variety)
Red wine; 3/4 cup for the pot. The rest for you and your guests. 

DIRECTIONS:
1) Bring a pot of the water to boil on the stove top with the soup stock cubes and saffron. Once water boils, add rice. Bring rice to a boil then turn to simmer. 
2) Heat olive oil in Dutch oven over medium high heat. 
3) Open a bottle of red wine and pour yourself a glass.
4) Pour bread crumbs into mixing bowl and coat drumsticks. Put drumsticks into Dutch oven. Chicken needs time to cook, but once both sides of drumsticks are browned, add salt, onions, carrots, celery, coriander and cumin. Cover.
5) Add wine. Cover. The moisture will help imbue the chicken with these flavors and help cook it. 
6) When the meat is falling off the bone, dish into shallow bowls, garnish with fresh parsley, stir rice and dish up.
7) Serve. Voila!

I hope you enjoy this recipe as much as I do. If you make this meal, let me know how it goes!

Bon Appetit!