When I hear “Chicken and Rice”, I usually think about Latin food, but of course there are plenty of versions from various cuisines, and I was in the mood for some basic, yet heart warming, “American Cuisine”. I mean, honestly, it really just means that the seasoning is most likely already in your pantry, and they are generally not of foreign origin. This dish has a ton of vegetables, but I chopped them down in my food processor, just because I like it that way, and I’m thinking your kids will be grateful! All in all, you have tons of flavor and healthy ingredients, without it looking too healthy, which for whatever reason, makes some people thinking it’s not tasty. So, trick your kids and whoever else you’re cooking for into eating healthy…..
What you’ll need:
- 2 tbsp cooking oil
- 4 – 6 pieces of boneless chicken thighs (with or without skin)\
- 1 tsp paprika
- salt and pepper
- 4 medium carrots
- 3 stalks of celery
- 2 shallots
- 2 gloves of garlic
- 1 tbsp fresh thyme leaves
- 1 tsp dry oregano
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 cups white long grain rice
- 4 cups of chicken stock
- 1 tbsp fresh green onion, chopped
Mix paprika with 1 tsp salt and 1/4 tsp black pepper, then toss chicken it in a large bowl. Heat one tbsp oil in a large skillet to medium-high heat. Cook the chicken for 4 minutes on each side. In the meantime, cut vegetables to size and place in a food processor or blender, and chop them down until minced.
Remove the chicken from the pan, and rest on a plate. Add one more tbsp of cooking oil to the pan, then add vegetable mixture and cook over medium heat for 5 minutes. Add thyme, oregano, lemon zest and lemon juice, and cook for another minute. Stir in the rice and cook for 2 minutes.
Pour in the broth, add salt and pepper to taste, and stir. Add chicken pack to the pan (skin side up if you chose thighs skin on). Bring liquid to a boil, then lower to a simmer. Cover and cook for 20 minutes. Remove lid when done and add green onions on top.
Bon Appétit!