Saturday, September 18, 2010

Chicken Rice Pilaf


2 Tablespoon olive oil
2 smoked sausage, bratwurst, italian sausage, andouille, or other flavorful link sausage (optional)
1 onion
2 ribs celery
1 large green or red pepper
1 bay leaf
1 teaspoon thyme
1 teaspoon tumeric (optional)
6 chicken thighs, skin removed if desired (could be boneless) or 2 x 1 1/2 pounds bone-in, skinless chicken breasts
2 cups uncooked rice
3 to 4 cups canned or home-made chicken broth

1) Heat vegtable or olive oil over medium-high heat in a wide, deep pot (e.g., a Dutch oven). Cut sausage in half lengthwise, then in half lengthwise again. Dice into small pieces and add to pot.

2) Peel and dice onion, adding it to the pot as you do. Dice celery (including leaves) and pepper, adding them to the pot. (Based on what I've seen, one could also add a diced carrot.)

3) When all vegtables are added, cook about 5 minutes so they soften a little. Add bay leaf, thyme, tumeric if desired chicken (e.g., whole thighs) and rice. Add broth plus water to equal 4 cups. Season with a little salt and pepper.

4) Bring to a boil, cover, reduce heat to simmer and cook 30 or 40 minutes, or until chicken is cooked and rice is tender. (I'm thinking of trying it with frozen peas added with about 20 minutes left.)

Makes approximately 6 servings.


Anonymous said...

Sorry but it does not look good.

Robert Vienneau said...

I've decided there's an art to photographing food, an art which I don't understand.