Stovetop Chicken & Rice Recipe

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Stovetop Chicken & Rice

Contributed by: Melinda

1 broiler-fryer, cut up or 6 - 8 chicken thighs
1/4 cup olive oil
1/2 cup chopped onion
1 clove garlic, chopped
1 large tomato, chopped
3 cups hot water
1 cup uncooked rice
1 tablespoon chopped fresh parsley
2 teaspoons salt
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/4 tsp saffron (don't skip - this significantly enhances the flavor)
1 bay leaf

Rince chicken and dry with paper towels.
Heat olive oil and saute onion until tender. Add garlic and saute just until the scent makes your mouth water. (about 1 minute)
Remove onion and garlic and set aside.
Brown chicken on all sides in remaining oil.
Return onions and garlic to pan and add tomato, rice, water parsley and dry seasonings.
Cover and cook on low heat 40 - 45 minutes, until chicken is cooked and rice is tender.

1. Saffron is available at Cost Plus World Markets in small quantities. It is also available by mail from Penzey's Spices. Store it in a dark, dry, cool place. I keep mine in my spice drawer. I often use saffron in chicken or fish dishes and it is well worth having a small amount on hand.
2. When I am trying to get dinner on the table in an hour, I reverse the onion and chicken saute steps. Start with the chicken in the oil and add the onion, garlic, tomato and parsley to the pan when chicken is browned. Once the onion has wilted, add the water and seasonings.

Serve with a crisp Sauvignon Blanc.

Questions about this recipe?