Chicken And Rice
Ingredients
- 2 tablespoons olive oil
- 1 whole cut-up chicken or 3 pounds parts
- Salt and freshly ground black pepper
- 2 medium onions, chopped
- 1 tablespoon minced garlic
- 1 1/2 cups short-grain white rice
- Pinch saffron threads, optional
- 3 1/2 cups water, chicken stock, or vegetable stock, or more as needed
- 1 cup peas
- 2 limes, quartered, for serving
Directions
- Put the oil in a skillet over medium-high heat.
- When hot, add the chicken, skin side down.
- Sprinkle with salt and pepper and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until the pieces release easily from the pan, 5 to 10 minutes.
- Turn and rotate them every few minutes to brown them evenly.
- As the chicken pieces brown, after another 5 to 10 minutes, remove them from the pan.
- Reduce the heat under the skillet to medium and pour or spoon off most of the oil so that only 2 tablespoons remain.
- Add the onions to the pan and cook, stirring frequently, until they soften, 3 to 5 minutes.
- Add the garlic and rice; cook, stirring, until the rice is glossy and coated with oil.
- Crumble in the saffron threads.
- Return the chicken to the pan, add the water, and combine everything.
- Bring the mixture to a boil, then reduce the heat so it bubbles but steadily.
- Cover the skillet and cook, undisturbed, for 20 minutes, then check the rice and chicken.
- The goal is to have the liquid absorbed, the rice tender, and the chicken cooked through.
- If the rice is dry but nothing is ready, add another 1/4 cup water and cook for another 5 to 10 minutes.
- The meat is done when a quick-read thermometer inserted into the thickest part of the thigh reads 155 - 165 F.
- Remove the skillet from the heat.
- Taste the rice and adjust the seasoning.
- Add the peas, then cover the pan again and let it sit for 5 to 15 minutes.
- Fish the chicken out of the pan and transfer it to a serving platter.
- Fluff the rice, spoon it around the chicken, add the lime wedges, and serve.