Fall Essentials Spicy Chicken W Tomatoes Rice Recipes

SPICY CHICKEN AND RICE

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

FALL ESSENTIALS: SPICY CHICKEN W/ TOMATOES & RICE

Steps:

• PREP/PREPARE
• You will need an ovenproof skillet with a lid to make this recipe. Conversely, you could use a glass baking dish covered with foil.
• To Brine or Not to Brine Brining the chicken thighs is optional; however, in this recipe I think it worked out for the better. If you have the time, fill a bowl with cold water, and dissolve a few tablespoons of kosher salt. Add the thighs and stick it in the fridge for 2 - 3 hours. Then remove, give them a quick rinse, and follow the recipe as written.
• The Chicken I suspect that just about any type of chicken would work in this recipe, dark or light meat, bone-in or out, skin-on or off.
• Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• This will store in the fridge (covered) for 3 - 4 days. Just gently heat up in the oven, and you are ready to go.
• Gather your ingredients (mise en place).
• Mix all the dry spices together in a small bowl.
• Sprinkle a generous amount of the spice mix onto the skin side of the chicken thighs and let them rest for about 10 minutes.
• Place a rack in the middle position and preheat the oven to 350f (175c).
• While the chicken is taking a nap, melt the butter in a skillet over medium low heat, until the foaming stops.
• When regular butter stops foaming, it means all the water has been removed through the process of evaporation. Eliminating all the water will help the skin on the chicken get nice and crispy.
• Increase the heat to medium high, wait a minute and then add the chicken, skin side down.
• When the chicken hits the hot butter, you should hear a nice sizzle, and it will stick to the bottom of the pan. Leave them alone. After the first 2 - 3 minutes, use a pair of tongs to try to gently lift the chicken. If it still sticks, wait another 30 or so seconds and try again. When the chicken has crisped, it will easily release without any sticking. The whole process should take somewhere between 3 - 5 minutes, depending on the heat of your pan.
• While the chicken is cooking, sprinkle more of the dry spice mix on the bottom side of the thighs.
• When they are ready, turn them over, and cook for an additional 3 - 4 minutes.
• Remove the chicken and turn the skillet down to medium low.
• Whisk the tomato paste and water together (if you are using the Worcestershire add now).
• Add it to the skillet, then use a whisk or wooden spoon to scrape up all the brown bits (fonds) on the bottom of the pan and dissolve them into the liquid.
• Add the diced tomatoes, stir, and bring up to a slow simmer.
• Nest the chicken into the sauce.
• Cover and place into the preheated oven for 20 minutes. After 20 minutes, uncover, and bake an additional 20 minutes.
• PLATE/PRESENT
• Add some of the yummy sauce to a plate, nest one of the chicken thighs on top, and serve with your favorite sides (I prefer steamed jasmine rice sprinkled with some of the dry spice mix). Enjoy.
• Keep the faith, and keep cooking.

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF

Steps:

• For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
• For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
• In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
• To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
• On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
• Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.