Traditional Chicken and Rice Dinner

Served with a Simple Green Salad 

This comforting chicken-and-rice dinner brings together tender, golden-browned chicken thighs, fragrant saffron rice, sweet green peas, and a fresh salad dressed in homemade vinaigrette. Finish the meal with a creamy, no-bake pumpkin pie that is perfect for fall gatherings, Sunday dinner, or any time you are craving something special.

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Traditional Chicken and Rice

Golden chicken thighs are gently simmered with seasoned long-grain rice, saffron, onions, garlic, and peas for an easy one-pan meal filled with comforting flavor.

Makes: 4 servings

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon olive oil
• 1 large onion, chopped, about 2 cups
• 3 garlic cloves, minced
• 1 cup Mahatma® Long Grain Rice
• 1 cup reduced-sodium chicken broth
• ¾ cup water
• ¼ teaspoon saffron threads, lightly crumbled
• 1 bay leaf
• 1 cup frozen peas, not thawed
• 1 teaspoon salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• Chopped flat-leaf parsley, for garnish

Directions

1. Pat the chicken thighs dry with paper towels. Season them with ¾ teaspoon salt and ½ teaspoon black pepper.
2. Heat the butter and olive oil in a heavy 12-inch skillet over medium-high heat. The skillet should be at least 2 inches deep and have a tight-fitting lid.
3. Once the butter stops foaming, add the chicken. Brown for approximately 5 minutes per side, or about 10 minutes total. Transfer the browned chicken to a plate using tongs.
4. Carefully pour off the excess fat, leaving approximately 2 tablespoons in the skillet.
5. Reduce the heat to medium. Add the chopped onion, garlic, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Cook for approximately 6 minutes, stirring frequently, until the onion becomes soft and golden.
6. Add the rice and cook for 1 minute, stirring continuously to coat the grains with the seasoned mixture.
7. Pour in the chicken broth and water. Add the saffron and bay leaf, then bring the mixture to a full boil.
8. Nestle the browned chicken thighs into the skillet. Try to keep most of the rice around the chicken rather than underneath it. Pour any juices collected on the plate back into the skillet.
9. Reduce the heat to low and cover the skillet tightly. Simmer for approximately 25 minutes, or until the chicken is fully cooked, the rice is tender, and most of the liquid has been absorbed.
10. Remove the skillet from the heat. Gently stir the frozen peas into the rice without disturbing the chicken too much.
11. Place a clean kitchen towel over the skillet, then cover it with the lid. Allow the dish to rest for 15 minutes so the rice can absorb the remaining moisture.
12. Remove and discard the bay leaf. Garnish with chopped parsley and serve warm.

Kitchen Tip

Chicken is safely cooked when its thickest part reaches an internal temperature of 165°F. Avoid touching the bone when checking the temperature.

Simple Green Salad with Homemade Vinaigrette

Fresh mixed greens and a tangy Dijon vinaigrette provide a light, crisp contrast to the rich chicken and rice.

Makes: 4 servings

Ingredients

• 2 teaspoons sherry vinegar
• ¼ teaspoon sea salt
• Freshly ground black pepper, to taste
• ½ teaspoon Dijon mustard
• 1 small garlic clove, peeled and minced
• ¼ cup extra-virgin olive oil
• 7 ounces mixed salad greens, approximately 8 loosely packed cups
• Additional black pepper, for serving

Directions

1. Rinse the salad greens thoroughly. Pat them dry and tear any large leaves into bite-sized pieces.
2. Place the sherry vinegar, sea salt, black pepper, Dijon mustard, and minced garlic in a large mixing bowl.
3. Whisk the ingredients together until completely blended.
4. While whisking continuously, slowly pour in the olive oil. Continue whisking until the vinaigrette becomes smooth and emulsified.
5. Add the salad greens to the bowl immediately before serving.
6. Toss gently until the greens are evenly coated with the vinaigrette.
7. Season with additional black pepper to taste and serve immediately.

Kitchen Tip

Make sure the greens are completely dry before adding the dressing. Excess water can dilute the vinaigrette and prevent it from coating the leaves properly.