Tuesday, March 25, 2008

Chicken with Rice and Garlic

This is another yummy recipe from Natalie Dupree. It's pretty fattening, so you may want to save it for a special occasion. Of course, I omit the olives because your dad doesn't like them. I usually halve this recipe for the family. I have changed this recipe to make it a little easier and less fattening.

Serves 6-8
Preheat oven to 300. You'll need a large oven proof skillet with a lid.

2 whole heads garlic
2 tbl olive oil

1/3 cup olive oil
2 chickens, cut up
2 medium onions, chopped
1 1/4 cups uncooked rice
1 16-oz can plum tomatoes with their juice, broken up
2 1/2-3 cups chicken stock
1/3 cup black olives, preferably Nicoise. (Don't use canned olives)
3 tbls fresh rosemary & thyme, mixed & chopped
4 oz Boursin, Montrachet, or other soft cheese, cut up
salt and pepper to taste

Place unpeeled heads of garlic on aluminum foil and drizzle with 2 tbl oil. Wrap tightly and bake for 1 hour-1 hour 15 minutes, or until a clove squeezed out is spreadable. Cool slightly, and pop all the cloves out of their skins and set aside.

Meanwhile, heat the 1/3 cup oil in skillet. Dry and season chicken with salt & pepper. Brown, in batches, starting skin side down. Remove chicken and set aside. (I drain off all but 2-3 tbl of the fat.) Add the onions and saute until soft. Add the rice and cook 5 minutes without browning. Add the tomatoes and their juice, breaking them up. Add the stock,chicken, and half the herbs, and cook, covered, 15 minutes. Add remaining ingredients and cook,covered, 15 minutes more or until most of the liquid is absorbed.

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