I was so busy in the kitchen I forgot to snap a shot of the finished product. Here it is from the magazine.
Will I make this one again. No. Was it pleasant and tasty – yes. I think if my stove top didn’t continually set itself on a high heat (no simmer for me…) then I may have been able to brown the chicken, thus making it more appealing to the eye. The coloring was mostly different shades of beige and that took away from presentation. Still good though. So…ok, I have already changed my mind….I will make this again when we get a new stovetop.
Chicken and Rice
Prep Time: 45 minutes
Total Time: 1 hour, 25 minutes
3 ½ pounds chicken parts, bone and skin attached
2 TB olive oil
2 cups chopped onion
2 TB minced garlic
1 teaspoon ground cumin
1 ½ cups white wine
1 cup chicken broth
2 TB fresh lemon juice
3 TB jarred capers, rinsed, drained and chopped
4 plum tomatoes, seeded and coarsely chopped
½ cup chopped fresh cilantro
1 TB unsalted butter
3 cups cooked white rice
Season chicken with salt and pepper. Heat 1 TB oil in heavy 5 quart pot. Add chicken, in batches so you don’t crowd, and cook, turning untl brown all over. About 8 minutes per batch.
Transfer to a plate when cooked, leaving fat in pan.
Add onion, garlic and cumin to pot. Cook until done, stirring occasionally. Add wine and simmer until reduced by a third. This should take about 5 minutes.
Stir in broth, juice, capers and tomatoes.
Return chicken to the pot and simmer, covered, until chicken is cooked through – about 30 minutes.
Stir in cilantro and butter; serve over rice.
Ladies Home Journal, September 2007 issue
I ended up with way too much broth and while it was great doused over rice, I don’t like to waste , and I don’t believe I can use all the leftover juices for anything else now. That is the only negative – maybe freeze the leftover juice……that might work.
Check out Magazine Mondays with Ivonne at Cream Puffs in Venice.