CHIPOTLE CHICKEN & RICE
Flavored with chipotle and lime, this simple variation on a classic arroz con pollo is zesty, spicy and packed with flavor.
Provided by Carolina® Rice
Yield 6
Number Of Ingredients 12
Steps:
- Step 1 Season chicken with chili powder and salt. Step 2 In large Dutch oven or saucepan set over medium heat, heat 2 tbsp oil. In batches to avoid crowding, add chicken and cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned. Step 3 Add onion and garlic to oil in Dutch oven set over medium. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice, chipotle peppers and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes or until well coated. Step 4 Stir in broth and bring to a boil. Stir in lime juice. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes. Step 5 Before serving, fluff rice mixture with fork and garnish with cilantro. Recipe Tips: Add 1 cup frozen vegetable medley - such as peas, corn and carrots - in the last 10 minutes of cooking if desired. For a zesty addition, add 1/2 cup sliced green olives or 1/4 cup drained capers with the lime juice in Step 4.
BRAISED BACON CAROLINA RICE
Provided by Edward Lee
Categories Tomato Side Braise Quick & Easy Dinner Bacon Paprika Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.
- Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes.
CAROLINA GOLD RICE
Carolina Gold rice, a fat, golden-hued, long-grained variety native to South Carolina, is so flavorful that only simple preparations are required. It is excellent in its most basic form, cooked in water with just a little salt and pepper, but for special occasions I opt for this gently embellished preparation.
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Heat the olive oil and butter in a saucepan over medium-high heat until sizzling hot (see Know-how, page 100). Add the shallot and cook and stir for about 2 minutes, until soft and translucent. Add the rice, season with salt and pepper to taste, and stir to coat with oil and butter. Cook for about 2 minutes, stirring occasionally. Add the thyme and just enough broth to cover the rice by about 1/4 inch, stirring just once to combine.
- Cover, reduce the heat to low, and simmer for about 20 minutes, until the rice is tender and all the liquid is absorbed. Remove from the heat and let sit, covered, for about 5 minutes. Serve warm.
- Often called the grandfather of long-grain rice in the Americas, Carolina Gold is a beautiful variety that was the star of the antebellum rice trade and a driving force in the creation of a distinct Southern culinary tradition. Despite these claims to fame, Carolina Gold fell by the wayside after the Civil War, along with the South's rice economy. It was half forgotten and nearly extinct by the time Richard Schulz, a Georgia surgeon and plantation owner, rehabilitated the grain in the 1980s. Thanks to his efforts, it is now once again commercially available from vendors like South Carolina's Carolina Plantation Rice and Anson Mills (see Sources, page 377).
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- While the water is coming to a boil, preheat the oven to 350 degrees F and prepare a baking sheet by lining it with parchment paper or foil.
- Add 1 cup of Carolina Gold Rice to the water and stir. Bring the water back up to a boil, then reduce to a simmer.
- Simmer between 12 and 15 minutes, or until the rice is tender. If you are really using Carolina Gold Rice, it will take about 15 minutes. If you've decided to ignore the instruction to use this very specific, very special rice, you'll only have to boil it about 12 minutes.
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- Preheat oven to 350°F. Place chicken breasts between 2 sheets of plastic wrap, and flatten to about 3/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with 1 teaspoon each of the salt and pepper. **Alternate Method: using only 3 chicken breasts, place your hand atop a breast and using a very sharp kitchen knife, carefully cut each in half lengthwise, cutting as slowly and evenly as possible.
- Using the same cast iron skillet as the chicken breasts, whisk together 1/4 cup melted salted butter and 1/4 cup all-purpose flour in a large skillet. Cook over medium, whisking constantly, until bubbly, about 2 minutes. Gradually whisk in 2 cups homemade chicken stock, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Combine all ingredients in a bowl, and stir until butter is melted. Serve with chicken and scratch pan gravy.
- Mound 2 heaping (serving) spoonfuls of the herbed rice in the center of each plate. Using tongs, transfer 1 cutlet to each plate, standing the cutlet up on the rice at an angle. Top with a small amount of the gravy. Garnish with additional chopped herbs or handfuls of fresh thyme. Be sure to have the remaining gravy on the table for passing.
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- In a large, heavy casserole, cook the bacon in the olive oil over moderately high heat until crisp, about 5 minutes. Using a slotted spoon, remove the bacon; reserve it for another use. Add the onion, garlic, bay leaf, thyme sprig and crushed red pepper to the casserole and cook over moderately low heat, stirring, until the onion is softened, about 5 minutes. Add the chicken stock and 1 1/2 teaspoons of salt and bring to a boil. Add the rice and return to a boil, stirring. Cover and cook over low heat until the rice is barely tender and still quite soupy, about 12 minutes.
- Add the tomato and okra to the casserole and cook until it is just tender, about 4 minutes. Add the shrimp and cook until pink and curled, 3 to 4 minutes; the rice should still be a little bit soupy. Discard the thyme sprig and bay leaf and remove from the heat. Stir in the parsley and butter and serve, passing hot sauce on the side.
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