prep: 20 min cook: 43 min yield: 4 servings
2-2.5 lbs meaty chicken pieces (breasts, thighs, and drumsticks)
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons cooking oil
1 cup chopped onion
1/5 cup chopped celery
2 cups water
1 cup uncooked long grain rice
1 Tablespoon grated fresh ginger or 1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground turmeric
1 lemon, cut into thick slices
3 Tablespoons snipped, fresh, flatleaf parsley
Remove skin from chicken. In a shallow dish, combine flour, the 1/4 teaspoon salt, and the pepper. Coat chicken with flour mixture. Discard any remaining flour mixture.
In a 12" skillet, brown chicken in hot oil over medium heat for 20 minutes, turning occasionally. Remove from skillet, reserving drippings. Set Chicken aside. Add onion and celery to drippings in skillet. Cook and stir 3-4 minutes or until vegetables are just tender.
Carefully stir water, rice, ginger, the 1/2 teaspoon salt, allspice, and turmeric into vegetables in skillet. Bring to boiling; add chicken pieces. Reduce heat. Simmer, covered, for 20-25 minutes or until rice is tender and chicken is no longer pink. Top with lemon slices the last 5 minutes of cooking.
Just before serving, sprinkle parsley over chicken mixture. Squeeze warm lemon juice from the slices in pan over chicken for additional citrus flavor.
Recipes for Main Dishes go here.
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