So this dish came about as I was watching The Chew on ABC. Michael Symon (a chef and tv personality) was making a chicken and rice dish, Greek style. He thickened the dish with a mixture of flour and egg. It gave it kind of like a risotto quality.. so I decided to give it a try but infused my flavor profile into it- which consisted of garlic, cilantro and smoked paprika….
- 4 to 6 chicken thighs, bone in with skin
- 3 garlic cloves, smashed
- 1/3 cup cilantro stems, chopped
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
Place the garlic and cilantro stems into a mortar and pestle. Pound till smooth. Add salt, olive oil and smoked paprika. Mix well and place the mixture under the skin of each chicken thigh. Sprinkle with extra salt and marinate for couple of hours.
- 3 to 4 tablespoons olive oil
- 2 large shallots, chopped
- 2 garlic cloves, chopped
- 2 large carrots, chopped
- 3 parsnips, chopped
- 1 cup jasmine rice
- 3 cups chicken broth
- 1 egg
- 2 tablespoons all purpose flour
- ½ cup chicken broth
- Zest and juice of one lemon
- ½ cup cilantro, chopped
- ½ cup dill, chopped
Add the egg to a medium bowl and whisk well. Add the flour and whisk to incorporate. Add the chicken broth, lemon zest, lemon juice, cilantro and dill. Mix well and keep aside.
Heat a heavy saucepan with the olive oil. Heat on a medium high heat and brown the chicken thighs for 4 to5 minutes on each side. Take out of pan and add the shallots, garlic, carrots and parsnips. Saute on medium heat for 4 to 5 minutes. Add the rice and sauté on medium heat for a minute. Add the chicken broth and the browned chicken. Bring to a boil and lower to a simmer and cook with lid on for 20 minutes. Take lid off and check to see if chicken is done. Take the chicken pieces out. Add the egg and flour mixture to the rice and stir and cook for 3 to 4 minutes till the mixture is incorporated in the rice and it is thickened. Check for seasonings and add salt. Return the chicken pieces back to the pan and serve immediately.