Rustic Homemade Rice Pilaf with Chicken Thighs A One Pot Wonder

Rustic Homemade Rice Pilaf with Chicken Thighs

A One Pot Wonder

It has been a real long day, you are exhausted, but your food and every other budget has been met or exhausted, so there is no going nor ordering out.  Your pantry is nearly bare but you do have a couple of different types of rice, some fresh cilantro greens, fresh onion and garlic still. The sink has dishes in it already, and you are not in the mood to add several more to it. So how about a one pot wonder?  I've got just the dish for you!

I was pretty much explaining my own situation the other day and I refused to use more than one pot or skillet. I actually used a high-sided skillet (my favorite) and it turned out fantastically. While I considered it an experiment, it really was one of those important pantry meals. Teachers, at least in California, are paid once per month. The last week of the month - particularly for single teachers - can be intensely financially lean. This was one of those miracle experimental pantry meals. 

Let me stop storytelling and get to it.  The great thing about this dish, other than the aroma and flavors, is the minimal ingredients list and it can be prepped and cooked in just under an hour.  Let's get to it, shall we?

Ingredients:

2 cups rice (remnants, or your favorite)

1 onion, chopped

4 cloves garlic, finely chopped

1 box or 14.8-ounce can chicken stock

1 - 1/2 cup water

salt and pepper

1 tablespoon oregano

fresh cilantro leaves, one bunch, torn

1 tablespoon smoked paprika

(I also used a tablespoon Tikka powder)

4 - 6 chicken thighs

Feta or parmesan cheese

4 tablespoons extra virgin olive oil

Preheat the oven to 300-degrees.

Add the evoo to a high-sided skillet or oven-safe pot over high heat.  When the oil ripples, add the chicken thighs, seasoned simply with salt and pepper, skin side down.  Turn after four minutes; if the thigh does not pull away immediately, allow it sear a little longer, then turn.  Reduce the heat to medium. Remove the chicken after three or four minutes.  Bring the skillet with the chicken renderings up to high heat and again, when the oil ripples, add the onion and garlic.  Saute for three minutes and add rice and cilantro and stir continuously for several minutes to toast the rice. Add the onion and garlic and continue to stir vigorously, about four more minutes. 

Add the chicken stock and water and stir until the mixture begins to boil.  

Snuggle the chicken thighs, skin side down, to the liquid in the skillet. Add the seasonings and gently stir or fold in.  

Place the skillet into the oven, uncovered, and set the timer for forty-five minutes.  Remove the skillet after the timer goes off and check to see if the rice is finished.  Tip:  White rice finishes during that time frame easily, but, with the extra water, wild brown rice will finish nicely, too.  If need be, turn the heat to medium-low and allow the moisture to evaporate further. What an amazing aroma you will have in your kitchen!

Remove the chicken and plate however you wish.  I used a bowl.  The chicken thighs I'd used were very small; tiny, in fact!  Any chicken will work very well with this dish.  The flavors are incredible!  I also added Feta to the bowl and some fresh cilantro leaves for garnish and flavor.  I also realized, while eating, that I could easily turn this into a fantastic fried rice with egg! I could also stuff bell peppers and bake, and more!  Make any leftovers your own!

I added Feta cheese to the skillet just prior to serving, as well as in the bowl.

Chicken and the Pilaf in a bowl with Feta and Cilantro leaves as flavorful garnish.  

Delish Dish!

As always, Friends, Thank You for your visit to my humble page and for your time and consideration!  

Now, Go Cook For Someone You Love! They will thank you and love you for it.  Now, Go!  Shoo!  Get your cook on!

~Martin

In-House Cook