Chicken and Rice Pot
I made this dish for the first time 5 years ago, for one of my first dinner parties. That time I stuck close to the Rachel Ray recipe, but since have tweaked and adapted into this version of a great, casual entertaining meal that is almost all pantry ingredients. It takes minutes to put together and can feed a whole bunch of people. I like Rachel Ray’s idea to create various mix ins, but in an effort to be more seasonal and local, I’ve stopped making them and still love the outcome (plus, it’s so many fewer steps!). In the summer it would be great to make a fast salsa to mix in, but most days I’m happy with just a spoonful of sour cream on top.
Chicken and Rice
- 1 tablespoon oil (veg or olive)
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb chicken (breast, thighs, or mix), cut into 1 inch pieces
- 1 tsp coriander seeds, ground
- 1 tsp cumin
- 1 tsp cayenne (less if you don’t like spiciness)
- .5 tsp paprika
- 2 cups rice
- 3 cups broth
- 2 cups crushed tomatoes (about 1 15.5 oz can)
- Half a bunch of cilantro, chopped.
- Sour cream
Preheat a pot over medium-high heat, then add the oil and butter. Once the butter is melted add the cut up chicken, then season with salt and pepper and stir. Continue turning every minute until the chicken is no longer pink (about 5 min total), then add the onions and garlic to the pan and mix. Stir all of the spices together. After the onions and garlic have worked together for 2 minutes, add the spice mix and stir again. After a minute, add in the rice and stir yet again. After 2 more minutes add the broth and tomatoes. Stir one last time, then put the lid on the pan. After the liquid comes to a bubble, turn the heat down to low and let the rice cook for 20 minutes. After 20 minutes, give the rice a little taste to make sure it is cooked through (and check for flavor). Let it go for a few more minutes if needed, then stir in the cilantro and serve with a dab of sour cream.