One Pot Meal (2010-09-04)
I make this paella-inspired dish a lot. Your whole meal is done in a pan, it's tasty, and there's always leftover for KL's lunch the next day.
Normally I would use long-grain white rice and turmeric, but since
my friend gave me those colorful rice gifts, I used the yellow rice for
today's illustration and omit the turmeric. All the amounts in
the recipe is approximation, alter the ingredients and seasonings as
you see fit. In a dish like this, I don't think the exact amount
is crucial except that the ratio of rice to stock is usually 1:2.
However the size of the pan/pot, the absorption rate of the rice you
use, and intensity of the heat will affect the water amount and cooking
time.
I have only one piece of advice for a rice dish like this: Practice
makes perfect.
Chicken Rice In A Pan (serves 2-3)
2 whole chicken legs, jointed
1 fat sausage of any kind (Italian sausage (casing removed) or smoky
kind is good)
1 small onion, chopped
1Tbsp chopped garlic
1 chopped red bell pepper
1 large tomato, skinned and chopped
1 cup long-grain white rice
2 cups chicken stock
(3 Tbsp frozen peas for later)
Seasonings
1 tsp paparika, 1tsp turmeric, 1/2tsp salt, 1tsp dried parsley,
1/8tsp cayenne pepper, 1/2tsp sugar
Steps
- Brown salted and peppered chicken, set aside.
- Brown sausage, remove all but 1Tbsp of oil.
- Saute all the vegetables except tomatoes till lightly brown.
- Add a splash of white wine, stir till
wine has evaporated. Add tomatoes, keep stirring, add rice, stir
some more.
- Add stock, seasonings, stir till boiling.
- Arrange chicken on top, cover lid, turn heat to low, cook 16
minutes, turn off heat.
- Sprinkle unthawed frozen peas on rice, put lid back on, let rest
10 minutes.
- Check seasoning and serve.
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