Catch the Spoon

I’m not going to spoil this one with a lot of preamble. Try it – it’s really, really good.

Tomato Chicken and Rice

Ingredients:

• 3-4 lbs chicken parts (bone-in, skin-on)
• 2 tablespoons vegetable oil
• 1/3 cup dried minced onions
• 1/4 cup garlic paste
• 1/4 cup dried basil
• 2 tablespoons dried parsley
• 2 teaspoons ground rosemary
• 5 1/2 cups tomato sauce
• 4 cups chicken stock
• 2 cups rice

Brown the chicken pieces in the oil in a cast iron dutch oven. (If you’re using skinless chicken, you may need to add additional oil or butter.) Remove from pan and set aside to cool. When meat has cooled, remove meat from bones and return meat to pan. (Now would be a good time to package up those bones for some future chicken stock.) Place over medium heat and stir in onion, garlic,  and herbs. Cook until chicken begins to brown. Add stock, tomato sauce, and rice; stir to combine. Increase heat to medium-high. Boil for 2-3 minutes. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding water if necessary, for 45-50 minutes or until rice is tender and liquid is absorbed.

The end result yields an insane amount of chicken-rice…stuff that freezes well and tastes damn good.