Cozy Up to Chicken and Rice
INGREDIENTS
• 1 ½ cups lower-sodium chicken broth* or vegetable broth
Tip – if using leftover roast chicken for this recipe, I also make bone broth with the leftover chicken carcass. Homemade bone broth can be substituted for the chicken broth in this recipe. To make the bone broth, place the chicken carcass in a slow cooker, cover completely with filtered water, add 1 tsp. Kosher salt and 2 Tbsp. apple cider vinegar. Cook on low for 24 hours. Strain broth and keep fresh in the fridge for 5 to 7 days or freeze up to 6 months.
• 1 cup uncooked white basmati rice* (not rinsed)
• ¼ tsp. plus 1 pinch of kosher salt*, divided
• 20 saffron threads (scant ¼ tsp.)
• 1/8 tsp. freshly ground black pepper*
• 2 Tbsp. olive oil*
• 1 small yellow onion*, finely chopped (about 1 cup)
• 3 garlic cloves*, minced
• ½ cup finely chopped red bell pepper
• 3 oz. soppressata, peeled and sliced into half-moons (about ½ cup)
• 1 (about 2-lb.) whole rotisserie chicken, skin discarded, meat picked and shredded (3 to 4 cups)
Tip – I typically make one of my roast chicken recipes (visit my website for ideas), using a 4-5 lb. chicken, for one meal and then use the leftovers for this meal.
• ¼ cup pitted kalamata olives, sliced
DIRECTIONS
Bring broth to a simmer in a medium saucepan over medium. Stir in rice, ¼ tsp. salt, saffron, and pepper. Cover and reduce heat to low; cook, undisturbed, 20 minutes. Remove from heat. Let stand, covered, 5 to 10 minutes. Uncover, and fluff with a fork. Set aside.
Preheat oven to 400 degrees. Heat oil in a large ovenproof skillet (cast iron works great) over medium. Add onion, garlic, and remaining pinch of salt; cook, stirring often, until onion is light golden, about 5 minutes. Add soppressata; stir well to combine. Cook, stirring often, until soppressata begins to render, about 5 minutes. Remove from heat; stir in chicken and olives. Top with cooked rice. Carefully stir mixture to combine and flatten slightly using a spatula.
Bake in preheated oven 8 minutes. Stir mixture using a fork. Continue baking until rice is slightly crisped on top and around sides, about 3 minutes. Serve family-style. I like to serve this meal with a simple fresh, green salad. Enjoy!
Wine Pairing
Robust, peppery Portuguese red, Sangiovese
Kid Version
This is a great meal to deconstruct for kids. Serve them the completed meal if you think they’ll go for it. Otherwise, serve them a bit of chicken, soppressata, rice, raw bell pepper slices and a few olives.
Recipe courtesy of Food and Wine Magazine October 2021
