This Chicken and Rice Recipe was my first “fall” dish, as it cooled off a little yesterday evening and I felt like something warm and comforting. I’ve made this enough times that the page in the cookbook (Lidia Cooks from the Heart of Italy) is wrinkled and splattered and I’ve almost got it memorized. I see from my notes that I first made it in 2011 and it’s become one of our favorites. Originally I was going to just make a half a recipe, so I’d have some leftovers but not too much. Then my eldest stopped by to pick up some things and decided to stay for dinner, so I made the full recipe, sending some of the leftovers home with her. If you shop at Costco, this uses about half a package of their organic boneless skinless chicken thighs. I thawed them enough to separate what I needed, then put the rest back in the freezer for another night.
There are not many ingredients but the dish is very satisfying, full of flavor, especially if you make it with homemade chicken or turkey stock. The rice and vegetables cooked in broth are delicious and then you get a chunk of chicken in the next bite and it feels like a rich dish. The cooking time at the end is a guideline. Taste the rice and make sure it’s done. (The chicken should be for sure.) If it looks like there’s not enough liquid, add some hot water. If the rice is soupy, take the lid off and let some of it evaporate.