Post by Kate on Sept 21, 2013 18:54:04 GMT -5
Mabon Chicken and Rice
Ingredients:
2 tsp. ground ginger
1 tsp. ground coriander
1½ pounds chicken thighs
1½ pounds drumsticks
3 Tbsp. olive oil
2 large onions, diced
1 large green bell pepper, chopped
4 garlic cloves, minced
1 medium tomato, chopped
1 pkg. yellow rice seasoning mix
2 bay leaves
1 tsp. dried oregano
⅛ tsp. ground cloves
3¾ cups chicken broth
2 cups uncooked long-grain rice
salt to taste
freshly ground black pepper to taste
chopped fresh parsley
Brown chicken in 2 batches in hot cast iron Dutch oven over medium-high heat about 5 minutes. Remove chicken and drain on paper towels. Sauté onion, bell pepper and garlic in Dutch oven over medium-high heat until tender. Add tomato, yellow rice seasoning mix, bay leaves and oregano and cook, stirring often, for 15 minutes.
Add chicken and broth to Dutch oven and bring to a boil. Reduce heat and simmer 15 minutes. Stir in rice, salt and black pepper and bring to a boil. Cover, reduce heat to low and simmer for 40 minutes, or until rice is tender. Discard bay leaves, sprinkle with parsley and serve.
Sources: Lodge Recipes and Iron Skillet Cooking.
If you want to try this recipe and have any questions, please feel free to ask.
Ingredients:
2 tsp. ground ginger
1 tsp. ground coriander
1½ pounds chicken thighs
1½ pounds drumsticks
3 Tbsp. olive oil
2 large onions, diced
1 large green bell pepper, chopped
4 garlic cloves, minced
1 medium tomato, chopped
1 pkg. yellow rice seasoning mix
2 bay leaves
1 tsp. dried oregano
⅛ tsp. ground cloves
3¾ cups chicken broth
2 cups uncooked long-grain rice
salt to taste
freshly ground black pepper to taste
chopped fresh parsley
Brown chicken in 2 batches in hot cast iron Dutch oven over medium-high heat about 5 minutes. Remove chicken and drain on paper towels. Sauté onion, bell pepper and garlic in Dutch oven over medium-high heat until tender. Add tomato, yellow rice seasoning mix, bay leaves and oregano and cook, stirring often, for 15 minutes.
Add chicken and broth to Dutch oven and bring to a boil. Reduce heat and simmer 15 minutes. Stir in rice, salt and black pepper and bring to a boil. Cover, reduce heat to low and simmer for 40 minutes, or until rice is tender. Discard bay leaves, sprinkle with parsley and serve.
Sources: Lodge Recipes and Iron Skillet Cooking.
If you want to try this recipe and have any questions, please feel free to ask.