My superstar husband not only held down the fort while I was away, but he also managed to cook (and photograph) some delicious dinners! This chicken and rice dish is one of our favourite dishes that he makes: it is quick, easy, and uses very few ingredients which is always helpful!
With that, I’ll hand things over to Hungerpapa. (Sorry if that name is super duper cutesy, but it simply can’t be avoided.)
Garlicky Chicken and Rice – Hungerpapa
I couldn’t be more excited to be guest chef here at Hungermama HQ whilst the lady of the house is on walkabout in the great Pacific Northwest. Trying to fit in my day job around the demands of my two lovely kids has allowed me to get in character for the part: little time to plan, shop or cook, but trying desperately to limit their pizza intake to once per week…
I first made this when we were on holiday in Catalonia, and it’s resurfaced now and then when we don’t have much more than chicken and cupboard ingredients. Most recently, I made it for the kids before Bethie and I went on a date: Bethie ate enough of it before we got out the door that the date moved directly past dinner to drinks (not such a bad thing).
If you had more time (or were in Catalonia on holiday), you might grill the chicken and then do the rice in a pan on the barbecue as well, but the version below if certifiably weeknight-approved: it will take you 5 minutes of work and 15 minutes of waiting, and you barely need to shop at all. It’s also all you need to cook, due to the magic of the frozen pea, which leaves you time to open that rioja.
Garlicky Chicken and RicePrint Recipe
- 6 chicken thighs
- 350g (scant 2 cups) paella or Arborio rice
- 1L (about 1 qt) chicken stock
- 6 (or 10!) cloves of garlic, minced
- 1 big handful of frozen peas
- salt and pepper
- olive oil
- saffron optional
heat the oil over medium-high heat in the biggest-diameter pan you have
put the minced garlic in the pan and then add the chicken in a single layer. Brown the chicken, flipping once (doesn’t need to be cooked all the way through, just trying to recreate your Catalonian barbecue). Set the chicken aside. Chop it up a bit if you want.
put the rice in the pan and stir it up a bit to coat it in the leftover oil. You may want to add a bit more oil.
add the chicken stock. You could have added a pinch of saffron to the stock if you had some.
nestle the chicken in the broth. Don’t stir. Turn down the heat a bit and keep on a simmer until the liquid is gone. If the bottom layer of rice crisps up, well done.
when it’s about done, toss in the peas. Cover the pan and turn off the heat. Serve when the peas aren’t frozen anymore.