The Recipes

Braised Chicken and Rice

I love braised meats, especially in the winter, but sometimes during the week, I just don't want to wait hours and hours for dinner.  Braising chicken means great flavor in a lot less time.

Braised Chicken and Rice


Ingredients:

- 1 chicken breast on the bone (or 2 if you want leftovers)
- 1/2 yellow onion, diced
- 1/2 bell pepper, diced
- 1 clove garlic, minced
- 1/2 beer of your choosing (you're drinking the other half!)
- 3-4 tomatillos, chopped
- 1 jalapeno, finely chopped (ribs and seeds removed if you want less heat)
- 1 T. coriander seeds
- 1 T. tomato paste
- 1-2 c. chicken stock
- bundle cilantro, chopped
- 2 wedges of lime
- 1/2 c. rice per serving
- salt
- pepper
- olive oil

Add the coriander seeds to a dry skillet.  When they start to become fragrant, remove them and transfer them to a spice grinder.  I use a second coffee grinder that I keep on hand ONLY for spices.  Don't use the one you use for coffee unless you want to taste coriander coffee for weeks on end.

Heat the olive oil in a dutch oven.  Remove the skin if you want, but you'll get a lot of great flavor there.  Season the chicken with salt, pepper and the coriander.  Sear each piece of chicken to get a nice brown crust; approximately 3-4 minutes per side.  Remove the chicken and set aside.  Drain off some of the excess fat if you need to from the pot.

Add the onion, jalapeno and pepper to the fat, season with salt, and cook for 7-8 minutes.  Add the garlic and cook for an additional minute.  Stir in the tomato paste, then add the tomatillos.  Pour in the beer and scrape any bits up from the bottom of the pan.  Let it cook down for about 5-7 minutes, then add the chicken back into the pot.  Add enough stock to partially cover the chicken.  Cover and cook for 30-35 minutes.

Prepare the rice according to instructions, and scoop a portion onto your plate.  Top with a chicken breast, some of the sauce, and top with fresh cilantro.  If you have a lime on hand, a few slices of lime will help brighten up all of the flavors.