February 08, 2017

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STEWED CHICKEN AND RICE

STEWED CHICKEN AND RICE
2 C  jasmine rice
Olive oil
2 T  butter
small onion, minced
3 quarts chicken stock
boneless chicken thighs
canola oil
1 bunch spinach, trimmed, washed and dried
     Add rice (not rinsed) to a dry sauté pan over medium-high heat, and dry-roast, stirring slowly and continuously until the rice turns golden and becomes quite fragrant, about 15 minutes. Remove the rice from the heat, and let cool. Once it is cool, add the rice to a food processor, and pulse repeatedly until the rice breaks up into smaller kernels. In a Dutch oven, heat 2 tablespoons of olive oil and the butter until melted. Sweat the minced onion until cooked through. Season with salt and pepper. Add the ground, toasted rice to the pot, and stir so that the onion coats the rice. Add in chicken stock to cover, and heat, stirring frequently until the rice is cooked through. You may need to add more chicken stock during the cooking process, but you want the finished product to be sticky, rather than soupy, rice. While your rice is cooking, season the chicken thighs with salt and pepper on both sides. Heat a bit of canola oil in a Dutch oven, and sear the chicken, skin side down, until the skin is golden brown. Remove the chicken from the pot, and pour off any excess fat. Return the chicken to the pot, and just cover with chicken stock. The chicken should peek out from the stock. Cover the pot with a tight fitting lid, and braise over low-medium heat until the thighs are tender, about 35 minutes. Fold in spinach, until just wilted. Add cooked rice and stir gently. Serve immediately.

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