Chicken & Rice Soup with Garlicky Chile Oil

Enough sweet treats! Now I am going to start sharing several comfort food dishes.

I could eat soup every night in cold weather. The starches released by cooking the rice in the stock thickened the base of this dish. The resulting soup tasted hearty and rich.

This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions, replaced most of the water with stock, and used olive oil, Italian carnaroli rice, and added parmesan rind.

The garlicky chile oil topping, which I doubled (it was recommended to have leftovers!), made this wonderful soup extra special. We ate it with a sourdough baguette and green salad.

Yield: 4 to 6 servings

  • 1 medium to large yellow onion
  • 6 garlic cloves (I used 12 cloves to double the oil)
  • 2/3 cup white rice, preferably short grain such as Arborio or medium grain such as Carnaroli
  • 6 T olive oil or vegetable oil (I used 10 T to double the oil)
  • 1-2 tsp crushed red pepper flakes (I used 1 tsp in my double batch)
  • 6 cups poultry stock (I used 4 cups homemade turkey stock & 2 cups chicken stock)
  • 2 cups water
  • 1 to 1 1/2 lbs skinless, boneless chicken thighs
  • 3 tsp kosher salt, divided
  • parmesan rind, optional
  • 1 large bunch Tuscan kale (I used 10oz bag of chopped Tuscan kale)
  • freshly squeezed juice from 1 lemon
  • dill sprigs, for garnish
  • freshly ground black pepper
  1. To Prep Ingredients: Peel and finely chop 1 onion. Peel and thinly slice the garlic cloves. Rinse rice in a fine-mesh sieve until water runs clear.
  2. To Make the Garlic-Chile Oil: (I made a double batch.) Heat the oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 T garlic oil in pot. Stir the crushed red pepper flakes into garlic oil in bowl; set aside.
  3. To Make the Soup: Add the chopped onion to the 1 T of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
  4. Pour in stock and water and stir to combine.
  5. Stir in rice, chicken thighs, 1 tsp salt, and parmesan rind, if using. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 10 to 20 minutes, or until chicken reaches an internal temperature of 165 degrees.
  6. Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
  7. Strip kale leaves off of thick center ribs, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.
  8. Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.
  9. Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 1 to 2 tsp salt, or more to taste, and stir to combine.
  10. Divide soup among bowls. Drizzle with reserved garlic-chile oil. Garnish with dill sprigs and a few grinds of black pepper.

Pressure Cooker Butter Chicken (Chicken Makhani)

One more Indian dish to share… for now. 😉 This is another wonderful pressure cooker version of a classic Indian dish. A pressure cooker is a great tool to use when making Indian food.

This recipe was adapted from The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker by Archana Mundhe of Ministry of Curry. I used my stove top pressure cooker instead of an Instant Pot. I also modified the proportions and omitted the sugar.

I served this wonderful, saucy chicken over brown Basmati rice with warm naan and steamed beet and turnip greens. Full-flavored, fast and fabulous.

Yield: Serves 4 to 6

  • 2 T ghee
  • 2 large yellow onions, finely diced
  • 2 to 2 1/2 pounds boneless, skinless chicken thighs, halved and patted dry
  • 1 cup canned crushed tomatoes or tomato purée
  • 1/2 cup water
  • 1 T grated fresh ginger
  • 5 to 6 garlic cloves, minced
  • 2 tsp ancho chile powder, Kashmiri red chile powder or another mild red chile powder
  • 2 tsp kosher salt
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 cup canned coconut cream
  • 2 T tomato paste
  • 2 T dried fenugreek seeds
  • 1/2 cup chopped fresh cilantro
  • brown Basmati rice, for serving (stove top: 1 1/2 cups rice & 3 cups chicken stock)
  • naan, for serving, optional
  1. Heat the ghee in a stove top pressure cooker or on high sauté in an Instant Pot.
  2. Add the onion and cook until translucent, 4 to 5 minutes.
  3. Add the chicken, crushed tomatoes, water, ginger, garlic, Chile powder, salt, garam masala, and turmeric; stir to combine.
  4. Meanwhile, cook the rice in a separate pot. (If using an Instant Pot, stir 1 cup rice, 1 1/2 cups water, and 1 tsp kosher salt in a stainless steel bowl that will fit in the IP. Place a tall steam rack in the pot, making sure the legs rest on the bottom, and place the bowl of rice on the rack.)
  5. Secure the lid of the pressure cooker or Instant Pot. Cook at high pressure for 5 minutes.
  6. Let the pressure release naturally for 5 minutes, then vent manually to release any remaining steam. Open the pot. (Remove the rice if using an Instant Pot.)
  7. Add the coconut cream, tomato paste, and fenugreek and stir to combine.
  8. Sauté until the curry comes to a boil and is heated through, about 2 minutes. (At this point, I removed the chicken and continued to reduce the sauce for an additional 4 minutes.)
  9. To serve: Spoon the rice onto plates and label the curry over the top. Sprinkle with cilantro. Serve with naan on the side, as desired.

Pad See Ew (Thai Stir Fried Soy Sauce Noodles)

This is my fourth attempt to replicate my husband’s favorite Thai restaurant dish. This version may have been the closest so far! Apparently, he is not alone… Pad See Ew is one of the most popular noodle dishes at Thai restaurants in Western countries.

The genius part of this recipe is that the noodles are sautéed in the sauce in the absence of the other ingredients. This way, they absorb more of the sauce and caramelize on the edges. This difference in the finished dish seemed more similar to a restaurant version. Genius.

This recipe was adapted from RecipeTinEats.com. According to the site, the original source of the recipe may be David Thompson, an Australian chef dedicated to mastering Thai cooking. I doubled the recipe and used fresh wide rice noodles and my CSA bok choy. I incorporated the water but may consider reducing the amount next time.

Yield: Serves 4 to 6

Noodles:

  • 24 oz fresh wide rice noodles or 14 oz dried wide rice stick noodles

For the Sauce:

  • 1/4 cup dark soy sauce
  • 1/4 cup oyster sauce
  • 4 tsp light soy sauce
  • 2 tsp white vinegar
  • 4 tsp granulated sugar
  • 1/4 cup water

For the Stir Fry:

  • 6 T peanut or vegetable oil, divided
  • 5 cloves garlic cloves, thinly sliced
  • 4 to 5 cooked boneless, skinless chicken thighs, sliced or shredded
  • 2 large eggs
  • 3 to 4 baby bok choy or 8 stems Chinese broccoli

To Prepare the Ingredients:

  1. If using baby bok choy, cut the tender leaves into 2″ thick ribbons and cut the stems crosswise into 1/2″ pieces. (If using Chinese broccoli, trim ends, cut into 3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1/4″ thick.)
  2. If using fresh wide rice noodles, rinse in cool water and separate into large pieces. (If using dry rice noodles, prepare according tot he package directions and drain immediately before incorporating into the dish.)
  3. To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
  4. Shred or slice the cooked chicken.
  5. Thinly slice the garlic.

To Cook the Stir Fry:

  1. Heat 2 T oil in a very large heavy based skillet or wok over high heat. (I used a 14″ stainless steel skillet.)
  2. Add garlic, cook 15 seconds.
  3. Add chicken, stir.
  4. Add bok choy or Chinese broccoli stems.
  5. Add bok choy or Chinese broccoli leaves, cook until just wilted.
  6. Push everything to one side, crack eggs in and scramble.
  7. Remove everything onto a plate (scrape the pan clean).
  8. Return pan to stove, heat remaining 4 T oil over high heat.
  9. Add noodles and sauce. Toss as few times as possible (to minimize breakage), dispersing the sauce and caramelizing the edges of the noodles.
  10. Quickly add chicken and vegetable mixture back in, and toss to disperse. Serve immediately.

Jacques Pepin’s Quick-Roasted Chicken with Mustard & Garlic

Yield: Serves 6

  • One 4 to 4 1/2-pound chicken
  • 8 large garlic cloves, minced
  • 2 T Dijon mustard
  • 2 T dry white or red wine
  • 2 T extra-virgin olive oil
  • 1 T soy sauce
  • 1 tsp Tabasco (I used Chipotle Tabasco)
  • 1 tsp herbes de Provence
  • 1/2 tsp coarse salt
  1. Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
  2. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
  3. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
  4. In a bowl, mix all of the remaining ingredients.
  5. Turn the chicken breast down and spread it with half of the mustard mixture.
  6. Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
  7. Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
  8. Cook the chicken until it starts to brown, 5 minutes.
  9. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
  10. Let the chicken rest for 5 minutes.
  11. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
Note: The chicken can be prepared through Step 2 and refrigerated overnight.

Cilantro-Lime Chicken Thighs

This is another Mexican-inspired chicken dish. I coarsely hand-shredded this juicy chicken to serve as a taco filling with loads of toppings. It would also be wonderful in a burrito bowl or simply on it’s own with street corn, refried beans and rice. Yum.

The recipe was adapted from DamnDelicious.com. I marinated the chicken for 6 hours and it was very flavorful. I broiled the chicken instead of pan frying it as well. It would also be perfect grilled.

Yield: Serves 4

  • 1/4 cup chopped fresh cilantro leaves, plus more for garnish
  • 2 T extra virgin olive oil
  • 2 T freshly squeezed lime juice, plus wedges for serving
  • 1 T lime zest
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs (I used 4 large thighs)
  • cooked rice and refried beans, for serving, as desired
  • guacamole or avocado slices, for serving, as desired
  • corn, red onion, shredded cheese, tomatoes, and salsa, for serving, as desired
  • hot sauce and sour cream, for serving, as desired
  • flour or corn tortillas for serving as a burrito or tacos, optional
  1. In a medium bowl, combine 1/4 cup chopped cilantro, olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. (I marinated the chicken for 6 hours.)
  3. Preheat broiler or grill.
  4. Remove the chicken from the marinade and place on a rimmed baking sheet, if broiling.
  5. Cook the chicken until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
  6. Let rest and cool slightly to coarsely hand-shred (to use as a taco or burrito filling).
  7. Serve with rice and refried beans and assorted toppings, as desired.

One-Pot Chicken Thighs with Black Beans, Rice & Chiles

The New York Times recently posted a list of “The 13 Best Cookbooks of Fall 2019” along with one recipe from each book. Such a wonderful peek. 🙂

Baked chicken and rice dishes are an absolute favorite in my house, so I was immediately drawn to this dish adapted from Diana Henry’s From the Oven to the Table: Simple Dishes that Look After Themselves, contributed to The New York Times by Margaux Laskey.

This Mexican-inspired dish was incredibly flavorful. I loved serving it with all of the garnishes as well. We ate it with sautéed greens on the side. Fabulous!

Yield: Serves to 8

  • 8 to 10 (5 pounds) bone-in, skin-on chicken thighs, trimmed and patted dry
  • coarse salt and freshly ground black pepper
  • 2 T extra-virgin olive oil or peanut oil
  • 1 large yellow, Vidalia or white onion, chopped
  • 2 green or red bell peppers, halved, seeded and sliced (I used my CSA long green peppers)
  • 2 ½ cups chicken stock
  • 2 red Fresno chiles or jalapeños, halved, seeded and chopped, plus one sliced chile for garnish
  • 1 (3-inch) cinnamon stick, broken in half
  • 6 garlic cloves, finely minced or grated
  • 1 tsp ground cumin
  • 1 (15-ounce) can black beans, rinsed
  • 6 oz grape or cherry tomatoes, halved
  • 1 cup white Basmati rice, rinsed in a sieve until the water runs clear
  • 3 T chopped cilantro leaves
  • Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving, as desired
  1. Heat the oven to 375 degrees, preferably on convection.
  2. Season the chicken with salt and pepper on both sides.
  3. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. (I used an enameled cast iron pan.)
  4. In two batches, brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate.
  5. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
  6. In a small saucepan, bring the chicken stock to a boil.
  7. Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes.
  8. Add the black beans and cherry tomatoes. Season generously with salt and pepper.
  9. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.)
  10. Add the stock and return the chicken to the pan, skin-side up.
  11. Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.
  12. Sprinkle with the cilantro.
  13. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper), as desired.

Basil Chicken Saltimbocca with Marinated Tomatoes & Mozzarella

We gobbled up the original version of this classic Italian dish when it was published in Bon Appétit. I had to try this summery version of the same dish. It was absolutely incredible.

This recipe was adapted from Half Baked Harvest.com. I used boneless, skinless chicken thighs instead of chicken breasts, increased the amount of garlic, and substituted ciliegine mozzarella balls for the burrata. It is an amazing adaptation of the original recipe.

Yield: Serves 4 to 6

  • 6 boneless, skinless chicken thighs
  • 6 cloves garlic, grated
  • coarse salt and freshly ground black pepper
  • 1 cup fresh basil, approximately, divided
  • 10 thin slices prosciutto
  • 3 large eggs, beaten
  • 2 cups Panko bread crumbs
  • 2 cups cherry or grape tomatoes, halved
  • 3 T extra virgin olive oil, plus more for cooking
  • 2 T balsamic vinegar
  • 2 T fresh thyme leaves, optional
  • zest of 1 lemon, optional
  • 4 oz ciliegine mozzarella balls or 3 balls burrata cheese, torn
  1. Working one at a time, place the chicken thighs between 2 sheets of plastic wrap. Pound to achieve even thickness.
  2. Place the eggs and Panko in separate shallow bowls. (I used glass pie dishes.)
  3. Rub the chicken with garlic (1 clove per chicken thigh) and season with salt and pepper.
  4. One at a time, press 2 basil leaves on top of each chicken thigh.
  5. Wrap 2 pieces (1 1/2 pieces if small) of prosciutto around each cutlet to secure the basil.
  6. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
  7. Make the marinated tomatoes: In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil (chiffonade), and a pinch of salt, as well as the thyme and lemon zest, if using. (I omitted the thyme and lemon zest.) Add the cheese, if using ciliegine. Toss to combine. Set aside.
  8. Heat a few tablespoons of oil in a large skillet over medium-high.
  9. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes.
  10. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes.
  11. Transfer to a plate and lightly season with salt.
  12. Serve the chicken warm topped with the mozzarella/burrata and marinated tomatoes.

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