Last Thursday was going to be a long day on both ends of the schedule around here. I was spending the day on the road with my boss. The Wife had parent-teacher conferences in the evening, which meant I would be on bedtime duty (Note: My role in bedtime is largely ceremonial, like the guards at Buckingham Palace. The Wife is more like Scotland Yard, doing the heavy lifting. Actually, this analogy could be applied to most of the parenting in this house.). Luckily, bedtime goes smoothly. Well, at the very least, it goes smoother than most other activities with our two and a half year old. Potty training, for instance.
But I digress.
In an effort to make something a little heartier for dinner that might leave enough for leftovers, I opted for this entry from Sugar & Snapshots.
WHAT DIDN’T: The fennel. Actually, I misread the ingredients from S&S. They call for ground fennel. It wasn’t until after I used my dried fennel seed that I read that part. It was fine, but the seeds got in the way a little.
WHAT DID THE WIFE SAY: “This is really good. What is it?” I’m a man of mystery.
WILL IT MAKE ANOTHER APPEARANCE: Absolutely.
Portuguese chicken and rice
Adapted slightly from Sugar and Snapshots
6 cloves of garlic, minced
1 tsp. Kosher Salt
1/2 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. ground fennel
2 tsp. pepper
1 tbsp. vinegar
6 chicken thighs, boneless, trimmed of fat
1/2 onion, chopped (roughly 1 c)
1 small green pepper, chopped (roughly 3/4 c)
1/4 tsp red pepper flakes
Zest of one lime
1/4 c water
6 oz chorizo, sliced on an angle (NOTE: I used andouille)
Juice of one Lime
1 cup fresh cilantro (coriander), minced, separated in 1/2 c measurements
1 small can (14oz) diced tomatoes
1 1/2 cup chicken broth
2 cup jasmine rice (NOTE: I used basamati)
In a bowl combine the salt and minced garlic, crush into a paste with the back of a spoon. Add in oregano, cumin, paprika, pepper, fennel, and vinegar. Mix well. Toss the chicken thighs in the marinade to coat and set aside.
In a large saute pot with lid, dutch oven, or any pot with high sides and a lid but wide enough to lay all the chicken on the cooking surface and not onto of each other and place over medium heat. Add in the onion and green pepper, saute until onion is translucent. Add in the pepper flakes, zest, and 1/2 c of the cilantro. Stir. Remove from pan and place in bowl. Cover with foil.
In the pan add the sausage and cook until lightly browned. Remove from pan and place in bowl with the vegetables.
Increase the heat on the pan and add 1 tbsp olive oil. Place the chicken skin side down into the hot pan to brown. Add in any left over marinade still in bowl to coat. When nicely caramelized turn over, and re-add the vegetable-sausage mix you previously removed, cook for 5 minutes.
Decrease heat back down to medium-low heat. Add the lime juice to the water, set aside. Add the tomatoes to the pan and quickly add the lime water. It will sizzle, quickly add in 1/2 of the chicken broth. Add the rice and stir. Add the remaining broth and bring to a slow simmer. Add in 2/3 of the remaining chopped cilantro. Once simmering cover and let cook for 5 min. Taste, add in salt, pepper, and extra broth as needed. Let cook for another 15-20 min, until rice is done and moisture has cooked out. Toss gently to not break the rice grains, and break up the large pieces of thighs, toss gently to mix. Serve with a lime cheek and chopped cilantro.