Greetings Friends! Oh to have a versatile chicken recipe…. Let’s face facts, chicken can get boring. Even as much as we love it at our house, it definitely can stimulate the snooze response if served frequently. Chicken and rice? Yawn. Until now.
This recipe has some basics you do every time you make it, of course. You only change one thing, and it changes everything! The magic is in the sauce, brushed on the chicken just before last 5 minutes of cooking, under the broiler. You can use something different every time, and this dish never becomes a repeat offender.
I have used a teriyaki sauce, BBQ sauce, sweet jams, hot pepper jams, the possibilities are endless! The basic dish is really great, and by changing up your sauces you create something new and exciting every single time. Dee-damn-lish I tell you!
To start with, you will need 6 – 8 pieces of chicken, skin-on, bone-in thighs and drumsticks. Rinse them in cold water, pat dry, and season both sides with kosher salt and pepper. Set aside. Wipe a large cast iron (or other oven safe) frying pan with a little oil. Set it over medium high heat. When it’s hot, add 2T sesame oil. When that is shimmering, add the chicken, skin side down. Sear and cook each side about 5 minutes. This is just to brown well, not cook through. Remove to a plate and cover tightly with foil.
Add 2T butter to the pan. When melted, add 1 chopped onion and cook & stir a minute or two. Add 1C uncooked rice and 1t thyme to the onion in the pan. Cook and stir 2 minutes. Add 2C chicken stock and stir well. Place the chicken, skin side up, back in the pan, nestled in the rice. Cover with foil and place in 350 F oven for 40 minutes til done.
While the chicken and rice cook, you can plan your magic sauce moment. Any jam will do, just warm it in a saucepan or the microwave first so it is a good consistency to brush on the chicken. Plum, apricot, and peach are all good choices. I have had great success with red and green hot pepper jellies, too. Sweet with a nice bite…. very good.
Feel free to make any homemade sauces too.
Bottled marinades and sauces work very well. Anything that strikes your fancy makes this recipe a hit. The rice is so delicious you won’t believe it!
All righty then…. sauce has been chosen and is ready for brushing. Take the pan carefully out of the oven and remove the foil. Brush your magic sauce all over the surface of each piece of chicken. Go around the pan a few times, brushing each piece 2 or 3 times.
Leave the oven rack in the middle, but turn on the broiler. Put the uncovered pan back in the oven for about 5 to 7 minutes, til the surface of the chicken is deeply browned and just starting to char at the edges.
Amazing, delicious, satisfying. And different every single time! Just change up your sauces and you will be cooking this recipe once a week!
I hope you enjoy Versatile Chicken & Rice. The leftovers are fabulous too!
Hope you have fun with this one!
Love, Grammy ❤