Ingredients: |
Ingredients: 2 T. Canola oil
4 to 6 bone-in, skin on chicken thighs (about 6 oz. each)
½ tsp. Paprika
Salt and Pepper
4 Medium carrots (about 12 oz.), sliced
3 Stalks celery (about 9 oz.), sliced
2 Large shallots (about 4 oz.), finely diced
2 Cloves garlic, minced
1 T. Thyme
1 T. Oregano
2 tsp. Finely grated lemon zest plus 1 T. juice
1 C. long-grain rice
4 C. Chicken stock
1 T. Chopped chives
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Directions: |
Directions:Preheat broiler. Heat 1 T. of the oil in large skillet over medium heat. Toss the chicken with the paprika, 1 tsp. salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not dark, 4 to 5 minutes. Remove the chicken to a plate. Add remaining 1 T. oil to skillet.
Add carrots, celery and shallots to the skillet and cook, stirring occasionally, until soft but not golden, 4 to 5 minutes.
Stir in the garlic, thyme, oregano, lemon zest, lemon juice, ½ tsp. salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add ½ tsp. salt and stir to combine, then add the chicken thighs back to pan, skin-side up. Bring the liquid to a boil then cover, reduce heat to a simmer and cook until rice is tender and chicken is cooked through, 15 to 20 minutes.
Remove the lid and broil until the chicken skin is crispy and golden, 2 to 3 minutes.
Sprinkle with the chives. |
This recipe for Chicken and Rice is from