Saucy Chicken with Rice
“If today is the day you feel like putting on your apron, playing your favorite music in the background, and taking your time in the kitchen to disconnect and calmly enjoy cooking, then this recipe is perfect for you. This chicken dish takes time and patience to cook, but after all that relaxing cooking time, you'll get a dish that will wow your taste buds.”
1 1/2 tsp
Place the chicken thighs on a cutting board and rub salt and pepper on it.
Add some olive oil to a pan or frying pan and add the chicken. Sear all sides until golden brown.
Chop a garlic clove and finely chop an onion. Peel and slice the carrot and dice the mushrooms.
Lightly fry all of the vegetables over medium heat in the same pan used to cook the chicken. If you need to add more oil, add 1 tablespoon.
When the vegetables are tender pour in the white wine and continue cooking the vegetables for several more minutes. The alcohol will slowly start to evaporate.
Place the seared chicken in the pan and cover with 1 1/2 cups water. Add salt and let it cook over medium heat for 30-40 minutes.
While the chicken is cooking, take advantage and cook the rice if you don't have any already made. For this, add a tablespoon of olive oil in a pot, and once it is hot, add the sliced clove of garlic. When it begins to lightly brown, add the rice. Stir it for a couple of minutes before adding the hot water with a pinch of salt. Cook over high heat for 7 minutes and then turn down the heat to low and cook for 8 more minutes. If in this time, it absorbed all of the water and is still hard, add more water. Let it sit for a little bit.
Serve the chicken on your plate followed by the rice.