Thursday, November 5, 2009

Gourmet's Latin Style Chicken and Rice

When hubby and I moved to San Diego two years ago we couldn't wait to fully embrace an active, outdoorsy lifestyle - hikes on the weekends, laps in the Pacific ocean, kayaking & surfing, perhaps a few evening sunset runs. While we have indulged ourselves of each of these activities, life and work tend to get in the way and make for some very good excuses.

Gourmet's Latin Style Chicken and Rice
After two years of gym free living, we finally took the plunge and decided to join one, realizing our appetites were larger than our desires for physical movement. Ho Hum. I'm both excited and a little sad. Maybe joining a gym will get me running outside more often :) Funny how I need to pay someone else money to inspire myself to indulge in a free activity!

On to the food, I made this Latin Style Chicken and Rice when looking for a quick and easy weeknight meal. First spotted by Cate from Sweetnicks this yummy dish originated from the soon to be defunct Gourmet Magazine (sad, very sad). The dish doesn't strike me as particularly Latin, but I liked it nonetheless. Hubby especially loved the chicken thighs as we traditionally eat chicken breasts or tenders out of habit and ease. As a compromise, I used half and half and was happy with the results. The original recipe calls for bone-in chicken thighs so proceed as you please!

Gourmet's Latin Style Chicken and Rice
adapted from Gourmet Magazine

1 pound boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts cut in half
2 tablespoons unsalted butter, cut into bits
1 tablespoon olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced
1 cup medium grain white rice
1 cup reduced-sodium chicken broth
3/4 cup water
1/4 teaspoon crumbled saffron threads
1 teaspoon tumeric
1/2 teaspoon garlic salt
1 bay leaf
1 cup frozen peas (not thawed)
salt & pepper

Season chicken salt and pepper to taste. Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

In the same pan, cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, tumeric, garlic salt and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate.

Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 20 -25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.


alecho said...

oh man... this looks sooooo yummy! never made anything like this before. thanx for sharing the recipe yo!

The Blonde Duck said...

That looks wonderful!

Melissa said...

Sounds delish. I'm sad about Gourmet as well. :(

Meghan said...

This looks like such a delicious dinner! I love cooking with chicken thighs every once in a while. That's so funny that joining a gym might make you want to run outside - cute :)

kat said...

I guess the saffron makes it kind of Spanish, it certainly sounds good though

Pam said...

What a delicious meal - it's very similar to arroz con pollo.

Good for you for joining the gym...I can't get myself to do it. I do yoga instead.

Aggie said...

This does look delicious! I have saffron in the pantry and need to start using it more.

I have learned to embrace the gym seems I have to in order to keep enjoying all the cooking and eating! :)

noble pig said...

I hate the gym too, I walk every day, I love that. This looks incredible and healthy!

Bunny said...

Sharon this looks terrific! I've never joined a gym, but the spare tire around my middle wishes I would!

Jennifer said...

My two favorite things, chicken and rice, a winner in my book!

MaryBeth said...

I agree with my fabulous sister in law Cheryl...I love all dishes chicken and rice, this one looks wonderful Sharaon

Jeff said...

I always laugh that I find myself running on a treadmill when 1 mile from my house is a beautiful park with a 2 mile track going around it.

Also, no matter how hard I try I just can't give up on my good old chicken thighs.

Kerstin said...

This looks like the perfect dinner, I love the saffron threads in it! I'm sort of on and off with gym, but always striving to be better!

Amanda said...

Sounds delicious! I love rice and don't eat it enough :)

Leslie said...

ahhh the damn gym...I love to hate it!!!

Bren said...

looks really great and true to form. the only thing we add differently is beer to top it off and slices of pimento! oh, and you know I add cumin to everything.

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An Eclectic Chick said...

This sounds like a non-seafood version of Paella...I've always wanted to try Paella, but I'm not much of a seafood person, so this recipe looks good!