Skillet Chicken with Rice
Skillet Chicken and Rice is adapted from a recipe I clipped from Better Homes and Gardens magazine over 25 years ago.
I have a small collection of recipes that are easy to prepare on a sailboat; most can be totally prepared on the stove top with just one pan. This is one of those recipes. I don’t make them too often at home so they’ll be “special” when we’re cruising.
I have a Cuisinart nonstick pan that I use for this recipe when we’re sailing. (I’m generally not a big fan of nonstick cookware, but it does make clean-up much easier on a boat.) Last night I used my cast iron skillet. Truth be told, the rice stuck and it was a mess to clean up. So I would use a different pan next time.
The salvaged rice, and the carrots, mushrooms and chicken were still delicious. This is a very easy one-pot dinner.
Skillet Chicken and Rice for 2
(Adapted from a Better Homes and Gardens magazine recipe)
(Serves 2, doubles easily to serve 4)
4 chicken thighs (or chicken parts of your choice)
1 tablespoon oil
1/3 cup rice
¼ cup chopped onions
½ teaspoon salt
½ teaspoon poultry seasoning
4 ounces mushrooms, sliced
2 carrots, sliced in ½-inch diagonal slices
2/3 cup water
1. In a skillet, brown the chicken on all sides in hot oil for about 15 minutes total.
2. Remove chicken pieces.
3. Drain all but about 1 tablespoon fat from the skillet.
4. Add the rice, onions, salt and poultry seasoning to the skillet. Cook and stir until the rice is lightly browned. (It takes just a minute or two.)
5. Add the mushrooms, carrots and water.
6. Place the chicken, skin side up, on top of the rice mixture. Season the chicken with additional salt and pepper.
(Photo below of chicken in the skillet, including the steam rising.)
7. Cover, and simmer over low heat for 35 minutes, or until the chicken and rice are done.