Debut of my Staub pan. I must say it’s wonderful, incredible quality, but I particularly like Le Creuset’s lighter inner enamel.
For me, iron pans are perfect for making stews, soups, risottos, stews, foods with sauce… guys, it’s not fresh but the food really turns out different. They are very heavy and when covered, they become like a pressure cooker, because the heat doesn’t “escape” through the lid, the thick bottom and the perfect enamel don’t let the food stick, in short: it’s worth the investment.
There are many chicken recipes out there, with many variations, I’ve seen them with hearts of palm, with peas, with peppers, so you can use whatever ingredients you like most. In this one I only used chicken and corn.
Let’s look at the ingredients:
– 6 thighs with skin, seasoned at least 4 hours in advance;
– 4 tablespoons of olive oil;
– 1 chopped onion;
– 3 cloves of chopped garlic;
– 1 tomato without skin and seeds, chopped;
– 1/2 can of green corn (without the liquid);
– 1 tablet or 1 packet (if powdered) of chicken broth;
– 2 cups of rice;
– salt, pepper, parsley according to your taste.
Heat the oil and place the chicken pieces in the pan skin side down. When they are well browned, turn them over and remove the skins (I do this without taking them out of the pan). This process is important to use the fat that releases from the skin, which gives flavor to the dish. Add the onion and stir over low heat, when it wilts add the garlic. Saute for a few more minutes and add the tomato and corn. Cover the pan so the ingredients can integrate.
Next, add the chicken broth (I used powdered) and the rice (I also added a dessert spoon of salt). Cover with boiling water until 1 inch above the level of the rice. Keep it on low heat and when the water drops to the level of the rice, cover the pan to finish cooking. Try it from time to time, if you feel necessary add more water until the rice is well cooked.
The important thing in this dish is that the chicken is very well seasoned, a little more than usual because the seasoning will dissipate into the rice. My chicken had paprika, pepper, salt, vinegar, mustard and soy sauce.
This recipe serves well up to 4 people.
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