Sunday, January 31, 2016

Chicken and Rice from How to Cook Everything: The Basics

A few nights ago Jenny whipped up a chicken dinner using a recipe from Mark Bittman's How to Cook Everything: The Basics. Specifically, she used the Chicken and Rice recipe which can be found here online. Our family loved it! Jenny used thighs (with bones) only and skipped the limes. The real star of the show is the rice, which absorbed the stock and juices from the chicken. The rice was fluffy, tender and oozing with flavor. The recipe states that the cooking time, about an hour, is that needed for both the chicken and the rice. That could be so, though we found that although the rice was perfect, the thighs might have been a little--just a little--overdone.