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Skillet Chicken and Rice
1 cup Basmati rice
2 cups organic chicken broth
2 tbsp. extra virgin olive oil
2 tsp. kosher salt
1 tsp. organic garlic powder
¼ tsp. dried thyme
¼ tsp. ground black pepper (fine grind)
1 tbsp. nutritional yeast (optional)
Mix all the above ingredients together in a mixing bowl, except for the rice. Pour the rice into a 10-inch cast iron skillet, and then pour the liquid over. Bring to a boil.
While you're waiting for this to boil, prepare the following:
½ cup diced organic celery
½ cup diced onion
2 pounds organic, free range chicken, skin-on and bone-in, rinsed and patted dry (your choice of cuts).
Sprinkle the celery and onions into the boiling rice, and stir. Reduce heat to medium-low (3 on a gas stove). Arrange the chicken pieces evenly into the skillet, skin side down. Cover and simmer (untouched) for 30 minutes. Turn chicken so that the skin side is facing up. Stir rice from the bottom of the skillet if needed, to prevent sticking and/or scorching, re-cover, and reduce heat to lowest possible setting. Continue to cook (untouched) for another 15 minutes.
Remove the lid from the skillet, and place under a broiler until slightly browned (6-8 minutes). Sprinkle with fresh parsley, and serve. Enjoy!
Serves 4-6 people.
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