I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂
The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.
The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.
Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.
Yield: Serves 6
For the Chicken & Rice:
- 1 rotisserie chicken, skin and bones removed, meat shredded
- 4 cups chicken stock, divided
- 1 cup white rice (I used Aahu Barah Basmati rice)
For the Topping:
- 2 tsp olive oil
- 2 loaves pita bread, cut into cubes (can substitute store-bought pita chips)
- 2 cups yogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
- 2 large garlic cloves, crushed with a garlic press
- 3/4 tsp coarse salt
- freshly squeezed lemon juice from 1/2 lemon, or more, to taste
- 1/4 cup pine nuts or almond slivers, toasted
- 3 to 4 T chopped parsley and/or mint
- olive oil, for drizzling, optional
Prepare the chicken by shredding the rotisserie chicken meat.
In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
- Cook the rice in the remaining 2 cups of chicken stock.
To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.
Posted in Chicken (Poultry), Quick, Recipes, Vegetarian
Tags: almonds, Basmati, chicken, chickpeas, dinner, eggplant, fatteh, Greek yogurt, Middle Eastern, pine nuts, pita chips, rice, rotisserie chicken, sauce, vegetarian, yogurt
My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤
I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.
This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!
Yield: 4 servings
Posted in Recipes, Sides, Vegetarian
Tags: Arborio, basil, carnaroli, dinner, Italian, parmesan, Parmigiano Reggiano, parsley, pecorino romano, rice, risotto, side dish, summer, tomatoes, vegetarian, white wine
Happy St. Patrick’s Day! I am planning on serving shepherd’s pie tonight, but, for those of you serving corned beef and cabbage, this quick dish will put any leftover cabbage to good use. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it drizzled with sriracha and additional soy sauce. I also served the leftovers with scrambled eggs instead of fried.
Yield: Serves 4 to 6
- 5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed (I used canola oil)
- 3 slices thick-cut bacon, in 1/2-inch pieces
- 1 small bunch scallions, whites and greens separated, sliced
- 4 cups shredded cabbage (from about 1/2 small head)
- coarse salt
- 4 garlic cloves, minced
- 6 cups cooked rice, white or brown, preferably day-old
- 2 ½ tablespoons fish sauce, plus more as needed
- ½ tablespoon soy sauce, plus more as needed for serving
- ½ cup kimchi, drained and chopped, plus more for serving
- ½ cup green peas (thawed, if frozen)
- fried eggs or scrambled eggs, for serving, optional
- toasted sesame oil, for drizzling, optional
- sriracha or other hot sauce, for serving, optional
- One day ahead, cook 2 cups of rice in 4 cups of water or stock. Once cool, store in the refrigerator overnight. (I used brown Basmati rice.)
- In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. (I used a large 14-inch stainless steel skillet but a nonstick would have been preferable.)
- Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
- Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes.
- Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
- Add remaining 3 tablespoons oil to skillet and raise heat to high.
- Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
- Fold in bacon mixture, kimchi and peas, then transfer to plates.
- Top with scallion greens, more kimchi to taste, and fried eggs, if using. (I served it with one fried egg per person.)
- Drizzle everything with toasted sesame oil and soy sauce, as desired, and serve immediately with hot sauce on the side.
Posted in Greens, Pork, Quick, Recipes
Tags: Asian, bacon, Basmati rice, brown Basmati rice, cabbage, dinner, eggs, fish sauce, fried eggs, fried rice, kimchi, peas, quick, rice, scallion, scrambled eggs, sesame oil, soy sauce, sriracha
I have one more butternut squash recipe to share. This creamy and hearty one-pot dish was an absolute crowd-pleaser. I used butternut squash, but this dish could also be prepared using Kabocha or acorn squash instead.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used butternut squash instead of Kabocha, substituted boneless, skinless chicken thighs for bone-in, used thyme instead of oregano, and increased the amount of garlic. I served the dish with roasted cauliflower.
Yield: Serves 6 to 8
- 3-4 T vegetable oil, divided
- 8 boneless, skinless chicken thighs
- coarse salt and freshly ground black pepper
- 1 large white onion, diced medium
- 4 cups of large chunks (about 1 1/4 pounds) butternut, Kabocha, or acorn squash
- 4 large cloves garlic, minced
- 6 sprigs of thyme or oregano
- 1 1/2 cups Arborio rice
- 1/4 cup dry white wine
- 3 1/2 cups chicken stock
- Preheat oven to 375 degrees, preferably on convection.
- In a large heavy pot with a tight-fitting lid, heat 3 tablespoons of oil over medium-high heat. (I used an enameled cast iron pan.)
- Pat the chicken dry and season with salt and pepper.
- In batches, cook chicken, “skin side” down, until deep golden and fat is rendered, 6 to 7 minutes. Flip and cook 1 minute more. Transfer chicken to a plate.
- Reduce heat to medium and add remaining tablespoon oil, if needed, to pot. (I didn’t add additional oil and used the chicken drippings in the pot instead.)
- Add onion and squash and cook until onion is translucent, 8 minutes.
- Add garlic and thyme/oregano and cook until fragrant, 30 seconds.
- Add rice and cook, stirring, until opaque, 1 to 2 minutes.
- Add wine and cook, stirring, until completely evaporated, 1 to 2 minutes.
- Add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to incorporate. Then return the chicken to the pot, “skin side up.”
- Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes.
- Let sit, covered, 10 minutes. Serve.
Posted in Chicken (Poultry), Recipes
Tags: acorn squash, arborio rice, baked risotto, boneless skinless chicken thighs, butternut squash, chicken, chicken thighs, dinner, kabocha squash, one-pot, rice, risotto, squash
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
- 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.
- 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.
- 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.
- Pour in stock and water and stir to combine.
- 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.
- 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).
- 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.
- 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.
- 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.
- Divide soup among bowls. Drizzle with reserved garlic-chile oil. Garnish with dill sprigs and a few grinds of black pepper.
Posted in Chicken (Poultry), Greens, Recipes, Soups, Stews, & Chowders
Tags: Arborio, boneless skinless chicken thighs, carnaroli, chicken, chicken thighs, Chile oil, dill, dinner, garlic oil, kale, red pepper flakes, rice, soup, Tuscan kale
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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 6 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
- Heat the oven to 375 degrees, preferably on convection.
- Season the chicken with salt and pepper on both sides.
- 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.)
- In two batches, brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate.
- Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil.
- Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes.
- Add the black beans and cherry tomatoes. Season generously with salt and pepper.
- 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.)
- Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.
- Sprinkle with the cilantro.
- 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.
Posted in Casserole, Chicken (Poultry)
Tags: baked rice, Basmati rice, black beans, casserole, chicken, chicken thighs, cilantro, dinner, fresno chiles, jalapeños, Mexican, one-pot, rice, Tex-Mex
Chicken and rice is an absolute favorite in my house. This chicken meat was incredibly tender- falling off the bone- in this pressure cooker version. The rice was full-flavored and fabulous.
This recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker bye Deborah Schneider. I used a stove top pressure cooker. I branched out from my comfort zone and used bone-in, skin-on chicken thighs. 😉 I also substituted a Cubanelle for an Anaheim chile and increased the garlic.
We ate it with a green salad. Wonderful!
Yield: Serves 4 to 6
- 1 1/2 cups chicken stock
- 1 tsp saffron threads
- 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (8 thighs) or 2 pounds boneless, skinless chicken thighs
- 3 tsp coarse salt, divided
- 1 tsp freshly ground black pepper
- 1 tsp red pepper flakes
- 2 T olive oil
- 1 small white or red onion, diced
- 8 large cloves garlic, minced
- 1 Cubanelle, Anaheim, or Poblano Chile, stemmed, seeded, and diced
- 2 Roma tomatoes, cored and diced or one 14-oz can diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 2 cups long-grain white rice, rinsed and drained (I used Basmati rice)
- parsley or cilantro, minced, for garnish
- In a small saucepan, bring 1/2 cup of the chicken broth to a bare simmer over medium-high heat.
- Add the saffron threads to the hot broth and let steep for about 30 minutes.
- Season the chicken pieces on all sides with 1 tsp of the salt, the black pepper, and the pepper flakes. (I used a 9×13-inch pyrex dish.)
- Heat the oil over medium heat in a pressure cooker or Instant Pot.
- Working in batches, add the chicken in a single layer and cook until well browned on both sides, about 4 to 5 minutes per side. Transfer to a large plate.
- Add onion, garlic, and diced chile to the pot and cook, stirring occasionally, for about 2 minutes, until the onion begins to soften.
- Stir in the tomatoes, cumin, smoked paprika, bay leaf, and the remaining 2 tsp salt. Cook, stirring occasionally, for about 2 minutes, until the tomatoes have softened.
- Stir in the saffron-infused broth and the remaining 1 cup broth, scraping up any browned bits on the bottom of the pot.
- Stir in the rice and, using a wooden spoon, gently swirl the rice until it falls in an even layer.
- Return the chicken to the pot, arranging the pieces in an even layer, then pour in any accumulated juices.
- Secure the lid and seal under pressure, set to meat/stew on an Instant Pot. (I brought my pot up to high (2nd ring) but may reduce to the first ring next time because a lot of the rice was crispy- but delicious- on the bottom of the pot.)
- Cook for 20 minutes.
- Let the pressure release naturally for 10 minutes, then move the pressure to venting to release any remaining steam.
- Open the pot and let cool for 10 minutes to allow the rice to firm up prior to serving.
- Serve garnished with minced herbs, as desired.
Posted in Chicken (Poultry), Pressure Cooker, Recipes
Tags: Anaheim, arroz con pollo, Basmati rice, boneless skinless chicken thighs, chicken, chicken thighs, cubanelle peppers, dinner, Instant Pot, poblano chiles, pressure cooker, rice, saffron, Spanish