Now We’re Cooking with Mary Mammoliti: Chicken and Rice

Now We’re Cooking with Mary Mammoliti: Chicken and Rice


[jazzy music] NARRATOR: Now We’re Cooking
with Mary Mammoliti. MARY MAMMOLITI: Hi, thanks for
joining me in the AMI kitchen. Today, we’re cooking something
savoury, one pot chicken and rice. This dish is versatile
and delicious, from a salty pancetta,
to crispy chicken breast, to a broad range of spices. It’s wonderful to share. First, the marinade. We’re going to grab ourselves
a medium-sized bowl. And we’re going to
start with the marinade. I’ve got all my spices
pre-measured on a plate. [guitar music] We have 1 teaspoon
each of sea salt and garlic powder, 1 and
1/2 teaspoons of paprika, a half of a teaspoon each of
pepper, dried ground onion, cayenne pepper, and oregano,
and a quarter of a teaspoon of red pepper flakes. Add the spices to the bowl
and squeeze 1 teaspoon of fresh lemon juice. Drizzle enough olive oil over
the spices to make a wet paste and whisk it up. [guitar music] We’ve got four chicken
thighs, bone-in, skin on. We’re going to put
them into the bowl. Get our tongs, and
we’re going to give them a little flip, stir,
toss, something. We’re going to coat them up. Our chicken is coated. And now to heat a
drizzle of olive oil in a Dutch oven over medium
high heat on the stovetop. Add about a quarter of
a cup of diced pancetta. [sizzling] Cook it until it’s browned. And then transfer it to a plate. And then add the chicken
thighs to the pot, skin side down, and sear for two
to three minutes per side to develop that
nice, crispy skin. [sizzling] I love the sound of that sizzle. So good. When that’s done,
transfer the chicken to a plate with the pancetta. Lower the heat to medium low. And add in one diced medium
yellow onion, one jalapeno, seeded and diced, and two
stalks of celery, also diced. Saute those for about two to
three minutes, until softened. Add in one tablespoon
of tomato paste. And I’ve pre-measured some
parsley, oregano and a pinch of red pepper flakes. Give everything a quick stir. Add in one cup of long grain
rice, one can of red kidney beans that have been
drained and rinsed, and 2 and 1/4 cups
of chicken stock. Give it a stir
and let it simmer. This has come to a boil. We’re going to turn this off. And we’re going to
add in our pancetta. Now, once you’ve
done that you’re going to place your
chicken thighs right on top and nestle that into the rice. Cover the pot and place it in
a 350 degree Fahrenheit oven. [music] After 35 minutes, remove
the cover and bake for another 10 to 15 minutes. [oven dings] Oh, there it is. Time to get the pot
out of the oven. This is my favourite
part of the meal. You can smell that, all
the spices coming through, and the heat. Out of the oven
and time to serve. Once it’s on the plate, add
some chopped fresh parsley. Now it’s time to taste. Let’s taste the chicken first. [electric music] It’s tender. It’s got all those warm flavours
from the seasoning and that marinade that we did beforehand. And now for the
rice and the beans. [electric music] That pancetta really comes
through with that saltiness. I can’t stop eating this. Buon appetito. To find the full recipe,
check out ami.ca/recipe.

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