Easy Chicken and Rice Dish
Directions
- 1Rough chop the zucchini.
- 2Remove corn kernels from the corn cob using a sharp paring knife or serrated knife, optionally using a bowl to contain them.
- 3Optionally, use the back of a knife to milk the corn cob for sweet, starchy liquid.
- 4Season four bone-in skin-on chicken thighs with salt and pepper.
- 5In a pan over medium heat, add about 2 tablespoons of olive oil.
- 6Once the oil is hot, sear the chicken thighs for a couple of minutes per side or until the skin is crispy (about 3 to 4 minutes per side).
- 7Remove the chicken from the pan and place it on a plate.
- 8Remove any excess fat from the pan.
- 9Add 1 cup of rice, minced shallot, garlic, zucchini, and corn to the pan.
- 10After about a minute or two, add about a quarter of a cup of white wine (optional).
- 11Add enough chicken stock to just cover the rice.
- 12Return the chicken and any resting liquid to the pan.
- 13Optionally, add some thyme or rosemary.
- 14Cover the pan.
- 15Transfer the pan to a 375 degree Fahrenheit oven for about 40 minutes or until the rice is fully cooked.
- 16Let the dish rest for at least 5 minutes.
- 17Garnish with chives or a squeeze of lemon.
Ingredients
- 4 each bone-in skin-on chicken thighs
- salt
- pepper
- 2 tablespoons olive oil
- 1 cup rice
- 1 each minced shallot
- 4 minced garlic cloves
- 1 each corn cob kernels removed
- 1 each zucchini rough chopped
- 0.25 cup white wine
- 1.5 cups chicken stock
- thyme or rosemary
- chive
- lemon
Equipment
paring knifeserrated knifebowlpanoven
Tips
- Intentionally overcooking zucchini can give rice a creamy texture.
- Use a bowl to catch corn kernels when removing them from the cob.
- The back of a knife can be used to "milk" the corn cob for sweet, starchy liquid.
- Let the dish rest for at least 5 minutes after cooking.
- The toasty rice on the bottom is a desirable part of the dish.
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