MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pot Chicken & Rice With Caramelized Lemon
Categories: Poultry, Herbs, Rice, Chilies, Citrus
Yield: 4 Servings
4 Bone-in, skin-on chicken
- thighs (1-1/2 lb)
Salt & black pepper
2 ts Dried oregano
Crushed red pepper
2 tb Extra-virgin olive oil
2 Lemons
1 c Pitted Castelvetrano or
- kalamata olives; smashed,
- rough chopped
6 cl Garlic; minced
1 md Shallot; minced -OR-
1/2 md Onion; minced
2 c Long-grain white rice;
- rinsed
32 oz Chicken broth
1/4 c Fresh parsley;
- rough chopped, to serve
Set the oven @ 400 F/205 C.
Use paper towels to pat the chicken thighs until dry on all sides.
Season the chicken with 1 ts each salt, pepper, dried oregano, and
a pinch of crushed red pepper.
Place a large Dutch oven or other heavy-bottomed pot over
medium-high heat and add oil. Let oil heat up for a few minutes.
Add thighs to the pot, skin side down, and let cook undisturbed
until they self-release from the bottom of the pot, about
5 minutes. Remove from the pot and set aside.
Cut 1 lemon into 1/4" thick slices. Add to the pot and cook until
caramelized and softened, about 2 minutes. Remove from the pot and
set aside.
Add the olives, garlic, shallot, and 1 ts each salt, pepper, and
dried oregano to the pot. Cook over medium-low heat, scraping
browned bits from the bottom of the pan, until garlic is fragrant,
2 to 3 minutes. Turn the heat up to high, add the rice and broth to
the pot, stir to combine and cover until it comes to a boil, about
5 minutes.
Remove the pot from heat, add the browned chicken thighs on top of
the rice, skin side up, then cover the chicken thighs with the
lemon slices. Place the pot, covered, into the oven and bake until
the rice and chicken are fully cooked, 25 to 30 minutes. Serve
topped with fresh parsley and a squeeze of lemon juice.
Recipe by Dan Pelosi
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
