What’s Cookin’? Merritt’s Chicken & Rice [Recipe]
Chicken & Rice
1 chicken quartered (skin on and bone-in)
3 large cloves of garlic
1 small yellow onion, diced
1 rib of celery, sliced
2 cups chicken broth
1 tsp of Italian seasoning
1 1/2 cup rice blend (couscous, quinoa, or ancient grains can substituted - adjust amount of broth as needed)
3 medium-sized carrots, peeled and sliced
1 cup pea pods
In a cast iron or carbon steel skillet, cook chicken for 10 to 15 minutes in a small amount of olive oil over medium heat, turning at about 5 to 7 minutes to cook evenly While chicken is cooking prep your garlic and vegetables. Remove the chicken from the skillet to a plate. Let skillet cool for a few minutes and wipe out most of the fat. Preheat oven to 325 degrees F. Add a small amount of olive oil to the skillet over medium heat. Add garlic, onion, and celery to saute for about 3 minutes. Add chicken broth and stir to blend into skillet mixture. Add Italian seasoning to rice blend and then stir into skillet mixture. Stir in carrots and let cook over medium heat for 5 to 10 minutes. Stir occasionally to blend ingredients. Turn off the burner and stir in pea pods. Return chicken quarters on top of the rice mixture and place in oven to finish cooking for about 20 to 30 minutes or until chicken is done. Cover skillet with a lid or foil to retain moisture and remove for the last 10 minutes to brown the skin.
Merritt joins us the second Monday of every month for What's Cookin'. She always brings with her a heart-healthy recipe. Low in carbs, sugars, and fats. A lot of the recipes she makes are very cost-efficient as well.
You will find you have many of the ingredients to these recipes already in your kitchen. This makes them super convenient and ready for a night when you need a quick meal.
Some of the recipes Merritt has shared with us over the years;