Skillet Chicken and Rice Two Ways: Plain and Dirty

Ingredients for Skillet Chicken and Rice Two Ways: Plain and Dirty

• 1 बड़ा चम्मच जैतून का तेल

• 1 बड़ा चम्मच बिना नमक का मक्खन

• 1 [3–1.8kg (1.6–1.8-kg)] chicken, cut into 8 pieces, or 2–1.4kg (1.2–1.4 kg) chicken parts, patted dry

• नमक और काली मिर्च

• 1 पीला प्याज, कटा हुआ

• 275g (275 g) long-grain white rice, rinsed

• 1 तेज पत्ता

• 725ml (720 ml) low-sodium chicken broth or water

• 240ml (135 g) frozen peas (optional)

• Handful of fresh flat-leaf parsley, roughly chopped (optional)

• 1 बड़ा चम्मच जैतून का तेल

• 1 बड़ा चम्मच बिना नमक का मक्खन

• 1 [3–1.8kg (1.6–1.8-kg)] chicken, cut into 8 pieces, or 2–1.4kg (1.2–1.4 kg) chicken parts, patted dry

• नमक और काली मिर्च

• 230g (225 g) mild pork sausages, casings removed or 110g (115 g) mild pork sausages, casings removed, plus 110g (115 g) chicken livers, roughly chopped

• 1/2 yellow onion, chopped

• 1 small pepper (any colour), diced

• 2 अजवाइन की डंडियाँ, कटी हुई

• 1 लहसुन की कली, कटी हुई

• 1/4 चम्मच लाल मिर्च पाउडर

• 275g (275 g) long-grain white rice, rinsed

• 1 तेज पत्ता

• 725ml (720 ml) low-sodium chicken broth or water

• Handful of sliced spring onions (optional)

How to make Skillet Chicken and Rice Two Ways: Plain and Dirty

In a large skillet or high-sided sauté pan with a lid, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken generously with salt and pepper, then put it in the pan skin-side down. Cook—resisting the urge to repeatedly poke, prod, and look underneath—until it doesn't stick to the pan and is golden brown, about 6 minutes.

Flip the chicken over and cook for 5 minutes more. Transfer to a platter, then pour off all but about 2 tablespoons of the fat from the pan. Add the sausages and livers (if using) and cook over medium-high heat, stirring often and breaking up the meat, until browned, about 3 minutes. Reduce the heat to medium and add the onions and, if using, the peppers, celery, garlic, and cayenne. Cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the rice and bay leaf and cook, stirring often, until the rice is lightly toasted, about 2 minutes.*

Add the broth, stir to combine, then add the reserved chicken, skin-side up, and any accumulated juices. Bring to a boil, then reduce the heat and simmer, covered, until the chicken is just cooked through and the rice is tender, about 20 minutes (see Tip). Let the pan sit, covered, for 5 to 10 minutes after taking it off the heat. Taste the rice and stir in a little more salt and/or pepper, if needed, then sprinkle with parsley or spring onions, if you like.

Prepare up to * and refrigerate, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before continuing with the recipe. You may need to add a few minutes to the cooking time.

Serve hot or warm. It will keep, covered, in a 93°C (90°C) oven, for about 1 hour.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.