Chicken, Rice, and More
It just seemed like a good day to make up a recipe for dinner. I asked my husband what he would add to chicken and rice for a one-pot meal and we came up with this.
Chicken, Rice, and More
1 cup brown rice
1 cup chicken broth
1 cup water
Good olive oil (small amount)
4 chicken thighs (skins on) ($3.11 today at Whole Foods)
1 leek, white part only, chopped coarsely
1 stalk of celery, chopped coarsely
2 carrots, chopped coarsely
3 cloves of garlic, minced
Broccoli, chopped coarsely
5 large mushrooms
Tomato paste
French thyme (dried)
Turkish aleppo pepper
Salt
Preheat oven to 350 degrees. Cook rice in a mixture of chicken broth and water. Brown chicken in a large pan in a small amount of olive oil on moderately high heat. Remove chicken thighs and put in the bottom of a baking dish.
Saute leek, celery, carrots, and onion in the pan.
After about 4 minutes, add broccoli and mushrooms, stirring occasionally. (Have a glass of wine for inspiration.)
Add two squirts of tomato paste and mix well. (The tomato paste is the secret ingredient -- don’t tell!)
After about 3 minutes, add the cooked rice and mix well. Add the seasoning. Put the vegetable-rice mixture in the dish with the chicken. Cook in the oven for 30-35 minutes or until chicken is thoroughly cooked.
posted by Barbara at 8:00 PM
4 Comments:
I avoid most recipes for tomato paste, because there's too much waste. I'm going to look for that little tube! You and D. came up with a meal that looks and sounds delicious. Thanks
Funny, I too had a yen for chicken and rice yesterday. I used brown rice and chicken breasts and mushrooms and a can of cream of mushroom soup and some real cream. The mushroom soup is not very gourmet, but childhood comfort food. Yours looks healthier than mine as well as delicious!
We did something similar with our leftover turkey -- we had it with rice and kale. (I'm sure there were spices in there too, but I couldn't tell you which ones.)
LR -- The tubes of concentrated tomato paste are wonderful. Just remember to refrigerate them after opening.
Terry -- I love my mother's recipe for turkey tetrazzini, which has similar ingredients to the one you made. Cream of mushroom soup and cream of celery soup were staples in our house when I was growing up. We try to steer away from milk and cream (unless it's lactose free) because my husband is lactose intolerant.
Steve -- The spices make such a difference. They enhance the flavor or each of the components.
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