We don’t usually have a problem finishing off the grapes. We usually eat it raw. But, sometimes it’s super fun to try something new. Like grapes with chicken and rice.
It all starts with some thighs. I had a package of two, so that’s what I used. Add more if your needs more. It’s seasoned simply, with cayenne and salt. This is gonna be a simple, humble dish, where the flavors really shine.
I made chicken stock the other day and then froze it. So, to quickly defrost the stock, I brought it to a boil. I don’t normally use hot stock when cooking rice. So, you could use cold stock, if you’ve planned ahead and put it in the fridge overnight. I didn’t. Just adjust the cooking time as needed.
Once the stock + rice + chicken comes to a boil, reduce to a simmer and cook for a few minutes.
While these few minutes pass, halve and de-seed some grapes.
Add the grapes to the skillet. Pick them off the top of the chicken, and stir slightly into the rice. Then cook for a good long while. You may need to add more liquid partway through, and stir every once in a while.
It’s sprinkled on and popped in to the broiler for just about 3 minutes. It’s like a bazillion degrees in there, so it’s not gonna take long. Don’t leave the kitchen to go wash your hair while it broils. You may have a smoky situation on your hands if you do.
Once the rice is cooked, the chicken and rice all kinda brown a bit, creating this amazing sauce that I just want to soak up with a piece of crusty bread.
Ingredients
- 2 T olive oil
- 2-3 chicken thighs
- to taste salt
- dash cayenne
- 2-3 C hot chicken or vegetable stock (or water)
- 1 C brown rice
- 1 C grapes, halved, seeds removed
- 1 C cheddar cheese, grated
- 1 apple, sliced, for serving
Directions
- 1Heat an ovenproof skillet over medium heat. When it's hot, add olive oil. When oil is hot, add chicken. Sprinkle with salt and cayenne. Sear on each side for 3 minutes.
- 2Add 2 C stock, rice, and salt. Stir gently around chicken (make sure all rice is in stock, not on top of chicken). Bring to a boil, then reduce to a simmer for 10 minutes.
- 3Add grapes, and simmer, adding more liquid if needed, cooking until chicken reaches 80 C and rice is to desired tenderness, about 45-50 minutes (cooking uncovered, until the last 20-30 minutes), stirring occasionally.
- 4Taste and adjust seasoning if needed. Top with cheese and broil for 3 minutes.
- 5Serve with a side of apples.
