Recipes / Eggplant Recipes

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

  1. In a large frying pan, heat a glug of neutral oil over medium high heat
  2. 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
  3. In the chicken fat, sear the eggplant, cut side down, until the eggplant is deeply caramelized then remove to a plate to hold
  4. 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
  5. Add the saffron, onions, and garlic with a hefty pinch of salt and reduce the heat to medium low
  6. Allow the onions to begin to soften then add the rice and toast for 2 minutes
  7. Add the wine and cook until just about dry allowing the wine to absorb into the rice
  8. Add the stock or water and give a good stir to loosen the rice from the pan
  9. Return the chicken to the pan, skin side up, then surround it with the eggplant and peppers
  10. 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
  11. Remove from the heat and let rest 10 minutes then top with the basil and serve