I made this for dinner last night and was so very pleased with the outcome. It was so very easy and so very easy to clean up. I love one-pot meals and so will you. Even though it’s grilling season , I had seen this recipe in Jessica Seinfeld’s “The Can’t Cookbook” and felt compelled to make it. I love this book and it works for those of us who can cook and I am sure it is a great book for those who can’t. This was a little bit of prep and then I set the timer and walked away. Love. I made a few changes and if you’d like you can view her “original” recipe through the link on my blog. Thanks again to Jessica Seinfeld for the great tips and great recipes. This one is a winner. I used thighs and they’re our personal favorite. The chicken was moist and perfect.
www.doitdelicious.com and her cookbook is The Can’t Cookbook
Ingredients are nothing exotic and all readily available in most supermarkets.
8 small bone-in skin-on chicken thighs (app. 2 1/2 lbs.)
Kosher Salt and Freshly Ground Black Pepper for Chicken
1 Tablespoon Olive Oil ( Extra-Virgin)
3 cloves garlic, chopped finely
grated zest of 1 small lemon and save lemon to cut up into wedges to serve alongside chicken
app. 8 sprigs of fresh thyme ( I probably over did it on the thyme but I had a little extra and like the flavor )
1 1/2 cups brown rice, of course if you prefer use white
2 cups chicken broth
1 cup water
1 cup frozen peas
Wash chicken and pat dry with paper towels. Season the chicken with Kosher Salt and Freshly Ground Black Pepper. Salt is a personal thing, I would estimate that I use about 1/4 – 1/2 teaspoon of salt and recipe calls for a total of 6 turns on the pepper mill. I go for a visual, you want chicken to form a nice crust. Season both sides of chicken.
Place your large enough pot ( see picture) i.e. Le Creuset Pot which is perfection for searing and cooking and can go into the oven . Turn the heat to medium, pour olive oil and heat till it shimmers. Oven temps. vary so adjust accordingly. Using tongs (essential for turning chicken) add the chicken to the hot oil, skin side down, and cook until the skin is browned, app. 10 minutes. Don’t futz with the chicken, let it be for the first 8 mins. or so , then you can look at it. You’ll only cook the other side for a few more minutes, just make sure skin side is brown and crispy.
Add the chopped garlic and thyme sprigs and cook for a minute or so. Add the rice and the chicken broth, water and lemon zest and let come to a boil. Cover the pot , lower the heat to low and simmer until the rice is tender, takes about 45 minutes. You’ll want most of the liquid to be absorbed and make sure chicken is cooked through.
Place frozen peas in a strainer (see pic.) and let warm water run over them. Stir the peas into the rice and cook until peas are heated through for about 5 more minutes.
I served with lemon wedges left over from zested lemon, if you’d like you can squeeze a little lemon juice over the top.