Recipe: Crispy Braised Chicken with Brown Rice and Chicken and Rice Bowls

CRISPY BRAISED CHICKEN WITH BROWN RICE

FOR THE RICE:
2 cups long-grain brown rice
4 1/2 cups water
1 teaspoon salt

FOR THE CHICKEN:
12 bone-in chicken thighs (about 3 1/2 pounds total)
Salt and pepper, to taste
2 tablespoons olive oil
6 carrots, halved lengthwise if large and cut into 3-inch lengths
3 red onions, each cut into 8 wedges
1 cup white wine
3 tablespoons white wine vinegar
2 tablespoons honey
2 1/2 cups chicken stock
Fresh thyme (for garnish)

TO PREPARE THE RICE:
In a saucepan, combine the rice, 4 1/2 cups water, and salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 40 minutes, or until the rice is tender and absorbs the liquid (cooking times vary slightly with different brands).

Remove the pan from the heat and fluff the rice with a fork. Set aside 5 cups of rice for the chicken and rice bowls (recipe follows).

TO PREPARE THE CHICKEN:
Set the oven at 375 degrees F. Have on hand two 9-by-13-inch baking dishes.

Trim the excess fat from the chicken. Pat them dry with paper towels and sprinkle with salt and pepper.

In a large skillet over medium heat, heat the oil. Add the chicken, skin sides down, and cook 5 to 6 minutes without moving, or until the skin is golden. Turn and cook 3 minutes more. Transfer 6 thighs, skin side up, to each of the baking dishes. Tuck the carrots and onions around the chicken.

Pour off the fat from the skillet. Return the pan to the heat and add the wine. Cook, stirring, for 1 minute. Stir in the vinegar and honey. Pour half of the liquid into each baking dish. Add enough chicken stock to each dish to come halfway up the sides of the chicken (it should not cover it). Nestle thyme into each dish.

Braise, uncovered, in the 375 degree F oven for 45 minutes, or until the meat and vegetables are tender.

Set aside 4 chicken thighs, 6 carrots, and 4 onion wedges for rice bowls (recipe follows). Garnish with thyme. Pour the sauce into a pitcher and skim off the fat. Serve the sauce separately with the brown rice.

Serves 4 (with leftovers for recipe below)

CHICKEN AND RICE BOWLS

2 tablespoons olive oil
12 ounces button mushrooms, sliced
Salt and pepper, to taste
1/2 cup chicken stock
4 ounces fresh baby spinach, stemmed
4 cooked chicken thighs, meat shredded (from recipe above)
6 cooked carrots, diced (from recipe above)
4 wedges cooked onions, coarsely chopped (from recipe above)
5 cups cooked brown rice (from recipe above)

In a large skillet over medium heat, heat the olive oil. Add the mushrooms, salt, and pepper. Cook, stirring, for 3 minutes.

Add the stock and the spinach. Cook, stirring often, for 1 minute, or until the spinach wilts.

Add the chicken, carrots, onions, and rice. Cook, stirring often, for 5 minutes or until hot. Taste for seasoning and add more salt and pepper, if you like.

Spoon the mixture into 4 shallow bowls.

Makes 4 servings
Source: Sally Pasley Vargas, The Boston Globe, 2012