Chicken and Rice with Tomatoes, White Wine, and Parsley

By kimvess

Ingredients

• Though we rarely suggest stirring rice while it cooks, in this dish it is necessary, or the top layer might dry out or be undercooked. If you prefer, substitute two pounds of breast meat or boneless thighs for the pieces of a whole chicken.
• Ingredients
• 1 whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use
• Salt and ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped fine
• 3 cloves garlic, minced very fine
• 1 1/2 cups long grain white rice
• 1 (14.5-ounce) can diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved
• 1/2 cup white wine
• 1 teaspoon table salt
• 1/3 cup chopped fresh parsley leaves

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. Sprinkle chicken pieces liberally on both sides with salt and ground black pepper. Heat oil until shimmering in large, heavy, non-reactive Dutch oven over high heat. Add chicken pieces skin side down; cook, without moving them, until well browned, about 6 minutes. Turn chicken pieces over with tongs and cook, again without moving them, until well browned on second side, about 6 minutes longer. Remove from pot and set aside.


2. Pour all but 2 tablespoons fat from pot; return to burner. Reduce heat to medium; add onion and sauté, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and sauté until fragrant, approximately 1 minute longer. Stir in rice and cook, stirring frequently, until coated and glistening, about 1 minute longer. Add tomatoes with reserved liquid, wine, salt, and 2 cups water, scraping browned bits off pot bottom with wooden spoon. Return chicken thighs and legs to pot; bring to boil. Reduce heat to low, cover, and simmer gently for 15 minutes. Add chicken breast pieces and stir ingredients gently until rice is thoroughly mixed; replace cover and simmer until both rice and chicken are tender, 10 to 15 minutes longer. Stir in parsley, cover pot, and allow dish to rest for 5 minutes; serve immediately.