Grains For Every Season
Slow-Roasted Chicken Buried in Gingery Brown Rice
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całkowity czasSkładniki
2 cups (400 g) uncooked long- grain brown rice
1¾ cups (420 ml) chicken broth
2 tablespoons soy sauce
1 tablespoon fish sauce (I like
Red Boat brand)
A few dashes hot sauce
Extra-virgin olive oil
2 cups (300 g) finely chopped onion
6 tablespoons (30 g) finely chopped fresh ginger
3 tablespoons finely chopped garlic
One 3- to 4-pound (1.3 to 1.8 kg) chicken
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
Small handful fresh cilantro leaves, roughly chopped
Lime wedges, for squeezing (optional)
Wskazówki
Put the rice in a bowl, cover with cool water by a couple of inches, and leave to soak for at least 2 hours and up to 24 hours (for longer than 2 hours, keep it in the fridge). Drain the rice, tapping the sieve to shake off as much water as possible.
Heat the oven to 325°F (160°C).
Mix together the chicken broth, soy sauce, fish sauce, and a couple shakes of hot sauce in a small bowl and set aside.
Heat a glug of olive oil in a large skillet over medium heat. Add the onion and cook until it's starting to get soft and fragrant but not at all browned, about 3 minutes. Add the ginger and cook for another minute. Add the garlic and cook until the garlic is fragrant but not browned, another minute or so.
Add the drained rice to the onion mixture and cook, stirring, for another minute or so, until all the rice is nicely coated with oil. Remove from the heat.
Season the chicken inside and out with salt and pepper.
Choose a Dutch oven or other heavy pot that will hold the chicken without squishing it too much but without a lot of extra room, which would change the way the rice cooks. It's ideal if the pot has a lid, but if not, you can use foil. Spread about a ½-inch (1.25 cm) layer of the rice on the bottom of the pot, set the chicken on top, and pile the rest of the rice around the chicken so it's sitting in a little nest. Wipe off any rice grains from the top of the chicken, if need be.
Pour in the seasoned chicken broth, cover the pot, and put in the oven. Roast the chicken for 1 hour.
Uncover and carefully spread the butter over the chicken breast and any other exposed parts. Continue roasting, uncovered, until the rice has absorbed all the liquid and is tender and the chicken is fully cooked, another 30 to 45 minutes.The chicken should register at least 165°F (74°C) in the breast and 175°F (80°C) in the thigh to make sure it's cooked - the chicken is likely to be very well done and falling off the bone once the rice is fully cooked, and th rice itself will be heading towards mushy.
If you like, you can heat the broiler and broil for a few minutes until the chicken skin is a bit darker and the top layer of rice is crispy. Keep an eye on things, however, you don't want the chicken to burn. rice and pull off some chicken
Let the dish rest for about 10 minutes. Then scoop out some rice and pull off some chicken meat using a spoon for each serving (You can also lift the chicken onto a cutting board and cut it up, but it's so tender that it should pull apart easily while still in the pot while in the pot).
Serve topped with the cilantro and lime wedges on the side, if you like.
Notatki
This recipe was inspired by a Middle Eastern dish in which the rice is perfumed by spices and everything is cooked overnight in a really slow oven. I've speeded up the cooking a bit and I'm using Asian-inflected aromatics instead. Don't expect roast chicken like you know it-you won't be getting a golden bird with crisp skin-this one is closer to a poached chicken. It is fall-apart tender and moist and the rice is soft and almost porridge-y, flavored with fragrant ginger and garlic and of course all the chicken juices, which bake right into the rice-that's where the magic happens. It's super comforting, and easy to make. Bonus: If you have any rice left over, roll it into balls, coat in flour, egg, and panko, and fry like arancini (risotto balls). — Serves 4 to 6
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