There is something, I was just futzing with a recipe this week. It's very easy.
It's a take on a Middle eastern way to prepare rice and chicken. The result is a crispy flavorful rice with aromatic chicken to boot. The method alone should broaden your horizons. I use chicken thighs, but breasts could be substituted, or even a fat piece of fish.
Chicken with Crispy Dill Rice
6 chicken thighs, (skin on and bone in)
1 1/2 cups of long grain rice (Basmati, Jasmine, or American long grain)
1 bunch of dill, rinsed well and chopped roughly
2-3 tbsps butter
1. Boil the Rice for ten minutes in 3 qts. of rolling boiling water. Strain it well, return it to the pot, and mix in the chopped dill.
2. While the rice in cooking, brown the chicken thighs well in a ten inch skillet (that has a lid) over medium high heat. I did this in two batches.
4. Once completely melted, add the dill and rice mixture to the skillet and spread it out evenly (no packing down) Lay the chicken on skin side up.
5. Using a non-terry cloth tea towel, wrap the lid and place it snugly over the skillet. Reduce the heat to medium low and set your timer for 25 minutes.
6. Once the thing is cooked, remove the thighs, and use a skinny edged metal spatula to loosen the rice. You can turn it out onto a platter and serve the chicken right on top.
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