Chicken and Yellow Rice

Ingredients

Yields 4 servings

  • 2 cups                basmati rice

  • ¼ cup                 canola oil

  • 4 each                chicken leg quarters, skin on

  •                         kosher salt

  •                         black pepper

  • 1 each                large onion, ½ inch dice

  • 1 each                green bell pepper, ½ inch dice

  • 2 TBL                  garlic, fine chop

  • 2 TBL                  unsalted butter

  • 1 tsp                   ground annatto (or turmeric)

  • 3 cups                chicken stock

  • 2 each                bay leaves

  • 1 cup                  early peas

  • 2 TBL                 unsalted butter

  • 1 tsp                   fish sauce

  • 1 tsp                   kosher salt

  • ½ tsp                  black pepper

Method

  1. Rinse basmati rice in cold water 2-3 times until the water runs clear. Soak in cold water for 20 minutes,

  2. Heat oil in a 10 inch skillet. Season chicken on both sides with salt and black pepper.

  3. Sear chicken skin side down until browned, then flip and sear the bottom.  Remove and set aside.

  4. Add butter, then sauté onions and bell pepper for 8 minutes until soft. Add garlic and cook for 1 minute, stirring often.

  5. Add drained rice to pan with annatto and sauté for 2 minutes stirring frequently to toast the rice.

  6. Add chicken stock and bay leaves.  Bring to a boil.

  7. Place chicken back in the pan, skin side up. Cover tightly and reduce heat to a low simmer.

  8. Cook undisturbed for 17 minutes or until all the water has cooked off.

  9. Turn off heat and leave lid on for another 10 minutes to finish cooking.

  10. Remove lid and fluff with a fork. Add peas, fish sauce, and 2 TBL unsalted butter and stir well.

  11. Add salt and pepper, adjust to taste, and serve.