Chicken over Saffron Rice with Eggplant and Peppers
This is a play on paella and is delicious without the chicken or with fish substituted.
Ingredients
4 chicken thighs, skin on
4 mini eggplant, cut in half lengthwise
2 bull horn or jimmy nardello peppers, cut into wide strips
3 cloves garlic, minced
1 onions, sliced thinly
1 pinch saffron (optional)
1 1/2 cup rice
1/2 cup dry vermouth or dry white wine
2 cups chicken stock or water
1 bunch basil, leaves torn
Method
- In a large frying pan, heat a glug of neutral oil over medium high heat
- Season the chicken thighs liberally with salt and pepper and sear, skin side down, until the skin is golden brown then remove to a plate to hold
- In the chicken fat, sear the eggplant, cut side down, until the eggplant is deeply caramelized then remove to a plate to hold
- Sear the peppers, skin side down, adding a splash more oil as needed, until blistered then remove from the pan to a plate to hold
- Add the saffron, onions, and garlic with a hefty pinch of salt and reduce the heat to medium low
- Allow the onions to begin to soften then add the rice and toast for 2 minutes
- Add the wine and cook until just about dry allowing the wine to absorb into the rice
- Add the stock or water and give a good stir to loosen the rice from the pan
- Return the chicken to the pan, skin side up, then surround it with the eggplant and peppers
- Increase the heat to high, bring the mixture to a boil, then reduce the heat to a simmer and cook until the rice and chicken are cooked through, about 15 minutes
- Remove from the heat and let rest 10 minutes then top with the basil and serve
