Chicken & Rice

Serves: 4

4 Chicken Leg / Thigh Quarters or Breasts
1 cup Brown Rice, rinsed
6 oz. Bacon Lardons
8 oz. Sausage, links cut into 3” pieces
6 oz. White Onion, small dice
8 oz. Carrots, cut into 1” pieces
1 oz. Garlic, shaved
2 cups Dried Mushrooms, bloomed in water
2 Bay Leaves
4 cups Chicken Stock
As Needed Chef Joe’s Herb Rub
As Needed Kosher Salt

Method:
1. In a Dutch oven preheated over low heat, render the bacon fat. Cook until bacon starts to crispen. Remove and set aside.
2. Sear the sausage until browned, then remove and set aside.
3. Sear chicken on all sides, then remove and set aside.
4. Add onions, carrots, bay leaves and garlic. Cook until translucent.
5. Add rice, stir then add mushrooms.
6. Add bacon, sausage & chicken.
7. Then add stock.
8. Bring to a simmer, cover and place into a preheated oven 375°F (191°C) until rice is cooked. Approximately 30 minutes or until rice is cooked.

Notes:
• Duck, turkey, pheasant are great substitutions
• Use any bacon or sausage. Can be made without as well
• Fresh mushrooms can be used
• If you do not bloom the dry mushrooms, add an extra 1 ½ cups of stock
• Herb Rub (equal parts dried parsley, marjoram & thyme; ½ part sage, granulated garlic, granulated onion)

Видео Chicken & Rice канала Cooking with Chef Joseph J. Shutsa III