Chicken and Rice

Category:

Main Courses

Seasons:

January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Mary Bryce, adapted from Gourmet magazine.

(0 Reviews)

Easy

Ingredients

For 8 Person(s)

Recipe

For the chicken:
3 large garlic cloves
2 teaspoons salt
2 tablespoons distilled white vinegar
2 teaspoons dried oregano
4 chicken breast halves with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs
For the rice:
3 ounces Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoons olive oil
2 medium onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons paprika, preferably the hot stuff, plus more, to taste
1 1/4 teaspoons salt
2 Turkish bay leaves or 1 California
1 pounds tomatoes, seeded and chopped
1 12 oz. beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 oz.)
1/4 cups bottled pimiento or roasted red pepper strips, drained, rinsed

Chicken and Rice Directions

For the chicken: Mince and mash the garlic and salt into a paste, then transfer to a large bowl.
Stir in the vinegar and oregano.
Remove the skin and excess fat from the chicken and discard.
Toss the chicken with the marinade until coated, then marinate, covered and chilled, for at least 1 hour.
For the rice: Place a heavy 6- or 7-quart pot upside down over parchment paper and trace the circumference with a pencil.
Cut out the circle—cutting a bit inside the pencil line—and set aside.
Place the pot over medium-high heat, cook the chorizo in the olive oil, stirring until some fat is rendered—about 2 to 3 minutes.
Add the onions, bell pepper and garlic and cook, stirring, until softened—about 5 minutes.
Add the cumin, oregano, paprika, salt and bay leaves and cook, stirring, for 1 minute.
Add the chicken with the marinade to the chorizo mixture and cook, uncovered, over medium heat for about 10 minutes—stirring frequently.
Using tongs, temporarily remove the chicken pieces to a plate.
Stir the tomatoes, beer, broth and rice into the pot and bring to a boil.
Once the rice has come to a full boil, replace the chicken, reduce the heat to medium-low, directly cover the mixture with the round of parchment paper and place a tight-fitting lid on the pot.
Cook, stirring under the parchment paper once or twice, until the rice is tender—about 20 to 30 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
Discard the parchment paper and bay leaves, and scatter pimiento strips over the rice.