Junkanoo Chicken With Rice Food

JUNKANOO CHICKEN WITH RICE

Steps:

• Prepare rice according to package directions, except, substituting tomato juice for water, with chopped celery and diced red pepper.
• Heat oil in large skillet and sauté onions, peppers, zucchinis and mushrooms.
• Whisk together chicken broth, soy sauce, starch and ginger in a separate bowl.
• Add liquid mixture to vegetables and cook over a low heat until it boils and thickens, stirring frequently.
• Add chicken and stir gently until hot.
• Add hot sauce, if using.
• Serve over hot bed of rice sprinkled with chopped parsley.

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.