Chicken and Rice with Asparagus, Peas + Artichoke
Why we love it:
- 1 Lemon
- 11⁄2 teaspoons Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Pepper
- 11⁄2 teaspoons Kosher Salt (divided)
- 1⁄4 teaspoon Cayenne Pepper (optional, if you like a kick!)
- 11⁄4 pounds Chicken Thighs (bone in, skin on. Reduce weight if getting boneless)
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Yellow Onion (small dice)
- 5 cloves Garlic
- 1 Green Bell Pepper
- 11⁄2 cups Basmati Rice (White)
- 1 Tablespoon Tomato Paste
- 1⁄3 cup White Wine (optional, or use cider vinegar)
- 4 cups Chicken Stock
- 1⁄2 pound Asparagus
- 1 6-ounce can Artichoke Hearts (can size may vary, or use a jarred version)
- 1 cup Frozen Peas
1. PREHEAT THE OVEN TO 450 DEGREES
In a small bowl, combine the lemon zest only (for now), turmeric, dried thyme, cumin, black pepper, and half of the salt. Add cayenne, if using.
Line a baking sheet with parchment and put the chicken thighs on it. Drizzle them with 1 Tablespoon of olive oil. Then, pour the dry spices on the chicken and rub them in.
Spread out the chicken pieces with some space in between and skin side up. Place it in the oven. Roast for about 13 minutes.
Dice the onion. Mince the garlic. Slice the pepper into long strips about ¼” wide.
Use a wide bottomed skillet or pot (it’s ideal to have short sides but if the widest bottom you have is a pot, use that). Over medium high, heat the remaining oil. Add onion, garlic, and bell pepper to the pan; cook, stirring often, 4 minutes.
Add rice and tomato paste to the pan; cook, stirring often, 2 minutes.
Add wine (or vinegar); it will sizzle and bubble, cook for 1 minute. Now add the stock, and crank the heat to high, stirring occasionally. Bring the stock to a full boil. Stir well and reduce to medium. Cover and cook for about 6-7 minutes.
Trim the end of the brussels if needed and cut them in half. When the chicken has roasted for 13 minutes, slide the pan out and add the brussels. Return to the oven for 4 minutes longer.
6. ARTICHOKES + PEAS
Drain the can of artichokes and cut them into quarters. Measure out the peas. Have these ready by the stove.
7. TWO BECOME ONE
When the brussels have roasted 4 minutes and the rice has simmered for the first 7 minutes, remove the chicken from the oven. Open the lid on the rice and stir the pot well, scraping the bottom.
Flatten the rice down, and nestle the chicken thighs into the pan. Add the brussels, artichokes, and peas over top.
Cover and cook for a final 5-8 minutes or until the rice is al dente.
Remove from the heat and squeeze the lemon over top. Gently fluff and stir the rice and all. Serve in large bowls.
Leftovers are amazing!
*Don’t forget to freeze the tomato paste. If you have extra from the can, make 1 tablespoon sized blobs on a plate and freeze them for 1 hour. Then, pop them off the plate and you can store them together in a tupperware or jar. Freezing them on a plate first will let you pull out just 1 Tablespoon at a time as needed.