Braised Chicken Thighs & Brown Rice Bowl
by Charles Hartz, Owner, Hartz Spice, Portland, Oregon
Flavorful, moist Smart Chicken thighs anchor this peasant stew of mushrooms, bell pepper, garlic, and rice. A hale and hearty one-pot, one-bowl meal.
- 1 pound Smart Chicken thighs (about 4 thighs)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon coarse ground black pepper, divided
- 2 cups sliced cremini mushrooms
- 1/2 yellow onion, diced small
- 2 ribs celery, diced
- 1 carrot, diced small
- 1 red bell pepper, diced small
- 4 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 1/2 cups brown long grain rice
- 1 teaspoon dried thyme
- 1/4 teaspoon coarse ground black pepper
- 2 1/2 cups low sodium chicken stock
- 2 cups frozen peas, thawed
- 1 cup shredded mozzarella cheese
In a 4-quart pot, heat the olive oil over high heat.
Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the chicken thighs skin-side down in the pot to sear the skin. Cook until the skin is brown, about 8 minutes. Turn the chicken over and cook for another 2 minutes. Remove the chicken and set aside. When the chicken is cool enough to touch, remove and discard the skin.
Add the mushrooms to the pot and sauté for 1 minute. Add the onion, celery, carrot, bell pepper, garlic, and lemon zest. Sauté for about 10 minutes on medium heat or until vegetables become tender. Add the rice and stir to combine with the vegetables and oil. Add the lemon juice, deglazing the pan by scraping up the brown bits from the bottom of the pot. Add the thyme and the remaining salt and pepper.
Return the seared chicken to the pot. Add the chicken stock and bring to a boil. Reduce to a simmer and cover for about 40 to 60 minutes or until the rice is tender and most of the liquid is
absorbed into the rice.
Remove the chicken and shred or dice into bite-sized pieces. While the chicken is being shredded, add the peas to the pot. Return the shredded chicken to the pot and stir. If necessary, adjust the seasoning with salt and pepper.
Serve the chicken and rice in a bowl and top with the mozzarella cheese.
Pairing: A wheat beer such as a hefeweizen