I’ve taken a bit of hiatus on this blog recently. Due to many things, including the holidays and the horrendously cold weather we’ve had here in the northeastern USA.
That said, I have a fabulous recipe that I made last week when my sister, her husband and my brother came to stay before going back to their respective places after Christmas with the family.
This is a recipe I’ve made a couple of times, mostly when I lived abroad and had a newborn and didn’t want to cook something complicated and expensive.
You need one pan and one baking dish to make this, and it feeds 5 voracious adults and one small child with a good amount of leftovers.
The original recipe which I got from food and wine calls for a whole chicken that is separated, but I have always made this with drumsticks and have never ever had any complaints.
This is what you’ll need;
10-12 chicken drumsticks
1 tbsp olive oil
salt and pepper (to taste)
1/2 tea chili powder
2 medium onions, diced
5 garlic cloves, minced
4 potatoes, diced
2 carrots, sliced thin
4 cups chicken stock
2 cups rice
1/2 lemon, squeezed
2 tomatoes, diced
1 small can tomato paste
1 cup flour
Preheat oven to 375 F
Add oil to your saute pan and turn on medium-high heat.
In a medium-sized bowl add flour, about 1 tea salt and 1 tea pepper and chili pepper. Dredge chicken in flour/spice mixture and drop into oil in batches on 6. Cook for 3-4 minutes on each side. Chicken should be browned but not cooked through. Remove to a plate and do next batch. Reserve oil.
Add potatoes, onions, carrots and garlic to oil and saute on medium-low heat until the potatoes are just cooked through (8-10 minutes). Add chopped tomatoes, tomato paste and chicken stock and bring to a low boil. Stir in rice and about 1/2 tea salt. Add chicken and mix through so that rice and chicken are covered by broth (if you need more broth, by all means add it. The broth is meant to cook the rice and chicken). Since I make such a huge quantity of this, it is always too much to fit in my large saute pan (that I can put in the oven). So this is when I transfer to a large Pyrex glass dish. Add everything to your baking pan, ensuring chicken and rice is covered, squeeze the lemon on top and if you like it hot, give it another dusting of chili powder. Place in your preheated oven for 35-45 minutes or until rice is cooked and chicken is cooked through. Sometimes this is hard to discern so take your chicken out and cut into it. It’s always better to be safe than sorry right?
I like to taste test this recipe as I go so at the 35 minute mark I taste the rice and add any additional, salt, pepper or lemon as I think is needed.
When dish is complete, plate with lemons and a little parsley for some green. Serve with a salad and a nice bottle of red wine (it’s cold here).