Approaching the end of summer in New York, the temperatures have been stable: warm and dry, with beautiful, clear, blue skies. On warm days like these, my goal is, as a daily cook, to eat light meals in the afternoons and evenings. Spanish rice is the perfect recipe for the season: easy to make, light and delicious.
INGREDIENTS:
2 cups long-grain white rice
4 large chicken thighs
3 cups chicken stock
1 finely chopped white onion
1 minced garlic clove
1 cup fresh, diced tomato, strained
1 tablespoon salt
pinch of oregano
HOW TO MAKE IT:
Brown rice in a skillet–or preferably in a Dutch oven–with olive oil and onion for about 4 minutes, on medium heat. Add garlic and slightly stir for about 2 minutes, when garlic when browned.
Add tomato dices and salt to chicken stock and bring it to a boil, either in your microwave or stove. Place chicken thighs on the rice and add the stock to it. Cover up skillet and cook for 20 minutes. After cooking, let it sit covered for 5 more minutes. Check temperature on the chicken before serving: it has to reach at least 165 degrees.
COOKING RECIPE by Lucas Eller
