Thought it was time to dust off the ole blog and post something. Today’s gem was courtesy of Pinterest. I chose this recipe for a number of reasons. First, it gave me the chance to use my Dutch Oven. I bought it several years ago and I can count on one hand the number of times I’ve used it. Second, the last time I ate chicken and rice was over 9 years ago. In my childhood home, chicken and rice was a fairly regular occurrence. Sadly, I haven’t had chicken and rice since my mother passed. Call me nostalgic but when I think of this dish, I think of my mom.
This recipe took me out of my comfort zone. First, I had never cooked a whole chicken before. I can be a little OCD about germs and making sure I thoroughly wash my hands and the counter tops. Second, because of this recipe, I now have my very own meat thermometer. No undercooked meat in this house, thank you!
Here’s the finished project: (I need to work on my plating skills, yikes!)
I made some minor adjustments to this recipe as I went along.
- To season my dish, I used the following spices: Season salt, black pepper, and garlic powder.
- Used 50% less chicken stock. I did 3 cups of chicken stock and one cup of water in lieu of 4 cups of stock. As a general rule, I watch my salt intake. Because of that, my tolerance for salty items is really low.
- I used organic brown jasmine rice. Boy was I surprised when I saw this.
Overall, I LOVED this dish! It was so simple and very straightforward. I didn’t perfectly sear my chicken like the recipe called for but that wasn’t a deal breaker. The chicken was so moist. I wasn’t even using my sharpest knife and the meat just started to fall off. The rice was perfectly cooked. The fragrance of jasmine rice mixed with onion and lemon…divine. Surprisingly, the taste of the lemon in the rice and the chicken struck the right note. It wasn’t overpowering or absent. I was so excited about tasting it that I just dug right in. Hence the plated meal instead of the finished product in the Dutch Oven.
One change I will make going forward is to use less olive oil. In the comments on the recipe site, people remarked that the excess oil from olive oil and the stock was a little too much. It made it a little oily. Before diving in, I leeched off the excess. In the future, I will definitely use less.
I plan to make this dish again. Clean up was a breeze as most of the action happened in the one pot.
I give this recipe an A+.