Bil haná wal shifá!
Vær så god!
The intention was for a simple, chicken and rice with seafood. Although a little more time consuming than anticipated, the result was a very delicious Sunday night meal. The cooking process was a whirlwind of chopping, baking and simmering. What follows is a translation of the process into a recipe.
Charlestown Culinary's Chicken and Seafood Rice:
2 Tbsp vegetable oil
2 Tbsp butter
4 Chicken thighs
1 Onion, finely chopped
3 Cloves garlic, minced
2 Cups rice
1/2 Cup dry vermouth (or white wine)
4 Cups chicken stock
24 Ounces chopped tomatoes
1 Cup frozen peas, thawed
Cilantro (Or parsley)
Preheat oven to 375°F. Add oil and butter to a large saute pan over medium heat. Season chicken with salt, pepper and paprika and brown both sides in oil/butter combinaiton. Transfer browned chicken to a pan and bake in the oven for about 35 minutes. Meanwhile, in a saucepan, bring chicken stock and saffron to a simmer.
Pour off half of the oil in saute pan and add onion and garlic. Once soft, add rinsed rice. Stir until translucent. Add wine and stir, for about 2 minutes. Add warm chicken stock and chopped tomatoes and cook over low heat until most of the liquid is absorbed. Stir in peas, salt and pepper to taste. Nestle in clams and shrimp and cook covered until clams open.
Once liquid is absorbed and clams are opened, plate with chicken and garnish with chopped cilantro.