Baked Rice With Brussels Sprouts And Chicken
Published January 7, 1995
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups brussels sprouts, trimmed
2 ½ teaspoons olive oil
4 boneless, skinless chicken thighs
3 ½ cups chicken broth, homemade or low-sodium canned
2 large cloves garlic, peeled and minced
1 medium onion, peeled and thinly sliced
½ cup white wine
2 cups short-grain rice
1 teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
½ teaspoon grated orange zest
4 teaspoons chopped fresh cilantro
Nutritional analysis per serving (4 servings)
96 grams carbs; 141 milligrams cholesterol; 699 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 4 grams fiber; 1353 milligrams sodium; 43 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
- Step 2
Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
- Step 3
Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.
Private Notes
Comments
This recipe was a fail; the rice was undercooked and the other ingredients overcooked. I used brown rice and maybe that was the issue but I added the amount of liquid recommended on the rice packet (which was more than in the recipe).
Enjoyed this! Had to use basmati rice and it needed another 1.5 cups chicken broth. Don’t skip the orange zest! It gives the rice a delightful brightness.
If you're going to substitute white rice with brown, you'll need to let it cook longer on the stove. Even with white rice, I let it cook on the stove for 30 min instead of 15. I also used 3 cups of chicken broth. 4 is too much. If you have a good, large skillet, I'd recommend using that or a Dutch oven instead of a regular pan. Warming up the broth doesn't make a difference either, so you can skip that step. Overall, this was tasty. Next time I'll add other seasonings like ground cloves--
Part 2- allspice, and paprika. I would also season your chicken before just tossing it in the pan. Salt and pepper are my go-to, but you can add anything/everything that you like on your chicken. Oh, and the iron skillet or Dutch oven will help you cook a little faster in the oven. Overall, I'd give this recipe a 4 out of 5 stars