We love chicken and rice dishes, and while they are excellent hot from the stove (or oven), they can be even better when you can make them ahead and reheat them. This one uses inexpensive, juicy chicken thighs, and gets a pop of color and flavor from a bit of sautéed chorizo sausage. You could add in other vegetables, such as roasted peppers, if you like, and also play around with different herbs.
You can use canned or defrosted frozen artichoke hearts, or I love these little pouches of steamed artichoke hearts, available in specialty markets and high end supermarkets.
- 1 tablespoon olive oil
- 3 pounds chicken thighs (bone-in, skin on; about 6 large thighs)
- salt to taste
- black pepper to taste
- 1/4 pound chorizo (ground uncooked; pork or turkey chorizo)
- 3 leeks (white and light green parts only, sliced)
- 2 teaspoons garlic (
- 1 1/2 cups brown rice ( short grain)
- 1 cup white wine
- 2 1/2 cups chicken broth
- 1 cup artichoke hearts (cooked, quartered; canned or defrosted frozen are also fine)
- 1 cup roasted red peppers (diced)
- 1 teaspoon thyme (fresh leaves; see note)
- Garnish: minced fresh parsley
Heat a very large skillet over medium high heat, and add the oil. Season the chicken with salt and pepper on both sides, then place the chicken skin side down in the pan. Brown the chicken for about 4 minutes, until the skin is golden brown, then turn the chicken and brown the bottoms for another 4 minutes. Remove the chicken to a plate and set aside. Pour off all but 1 tablespoon of the fat left in the pan.
Add the chorizo and sauté until the chorizo is cooked through. Transfer that to a small bowl.
Add the leeks to the pan and sauté for about 8 minutes, until they are very soft. Add the garlic and sauté for 1 more minute. Add the rice and stir until the rice is well coated with the leeks and oil. Turn the heat up to high, add the white wine, and cook, stirring occasionally, until the wine is mostly evaporated, about 3 minutes. Add the chicken broth and stir well. Bring the mixture to a simmer and then return the chicken to the pan on top of the rice, skin side up. Cover the pan, reduce the heat so that the liquid stays at a gentle simmer, and cook the rice and chicken for about 40 to 45 minutes, until the rice is tender and the chicken is cooked through. The liquid should be almost completely absorbed.
About 5 minutes before the rice and chicken are finished cooking, lift the lid, and tuck the artichoke hearts, red peppers and thyme into the rice underneath the chicken. Continue cooking, uncovered, for another 5 minutes.
Sprinkle with parsley if desired and serve hot.
Note: 1 teaspoon dried thyme can be substituted for the 2 teaspoons fresh, but you can add that when you add the broth.