A simple chicken, rice and carrot casserole tastes like home and is super comforting. This is a step up flavor wise. Still harmonious, more of a chord than the three notes of the plain chicken and rice. And not much more involved. I cooked this on stove. You could also bake in an oven, if you needed the room on the stovetop. One way it’s Indian; substitute saffron and peas and it skews paella. All delicious in a homey way.
3-5 chicken thighs
1 onion, sliced
Jalapeno or other hot pepper, minced
turmeric, minced; or use dried
Izak (dried sweet pepper, cumin and garlic mixture)
cumin, 1 t
Garlic, 2 cloves, minced
White basmati rice, 1-1/2 c
Vegetable or chicken stock, 2-1/4c+
Season chicken with S&P. Heat dutch oven, add ghee or oil and brown chicken for 10 mins, turning a couple times to brown evenly. Remove to plate. Spoon off the excess fat from the pan.
Add onions and salt and cook 10 mins, stirring occasionally. Before 10 mins is up, add (1) jalapeño, shallot, then (2) add dry spices, and stir, then (3) ginger, turmeric and garlic, and stir and cook for 1 minute.
Add in rice, stir to toast a bit. Then add in stock, carrots, and tuck in chicken thighs. Bring to a boil, cover and simmer for 1/2 hour.
Variations: If you are pressed for time, use one of the basic recipes from Mark Bittman under “other references,” below, adding saffron and peas — a la paella(!)
Plain with peas and saffron: https://food52.com/recipes/22615-chicken-and-rice