Tag Archives: thyme

Chicken and Rice with Peas


I’ve made Chicken and Rice in many variations and usually end up being disappointed. Soggy rice, overcooked meat, too much mushy uniformity. Or, on the other end of the spectrum, very good but extremely laborious. But this version, I really enjoyed. It was a success on both ends–good-tasting and not too complicated for a weeknight.


Yes, it’s ultimately one bowl of the same thing (so not a thrill for those who enjoy a little bit of this, a little bit of that), but for me on that particular evening it was one bowl of pure comfort. With wine by candlelight, even better.


And let me tell you what happened with the leftovers after a little trip through the food processor:

DSC_0059 DSC_0058

Well? Do we have an official Alice Endorsement?


Thinking . . . thinking . . .


And the answer is . . .



Inspired by the October 2012 issue of Real Simple, here it is.


(Serves 3-4)

1 TBS olive oil
2 large bone-in, skin-on chicken breasts
Salt and pepper, to taste
1 large onion, finely diced
3 cloves garlic, sliced
1 red bell pepper, finely diced
1 cup long-grain rice
2 cups chicken broth
1 tsp dried thyme
1 cup frozen peas
½ cup diced green olives

1. Heat the olive oil in a large pot or Dutch oven over medium high heat. When hot, add the chicken breasts, seasoning liberally with salt and pepper. Brown the chicken breasts on all sides for about 10 minutes, then remove them to a plate.

2. Add the minced onion to the pot and cook over medium high heat until starting to caramelize, about 10 minutes, stirring occasionally and adding salt and pepper as it cooks.

3. Add the garlic and pepper to the pot. Cook for 5-7 minutes, until the             pepper has softened.

4. Add the rice, broth and thyme; stir well, then add the chicken pieces on top.

5. Bring to a boil, cover the pot, and simmer over low heat for 20-25 minutes, until the chicken is cooked through and the rice has absorbed most of the liquid. Turn off the heat.

6. Remove the chicken to a cutting board.

7. Stir the peas and olives into the pot of rice, cover the pot and let it sit for about 5 minutes.

8.  Shred or chop the chicken, discarding the skin and bones. Stir the             chicken pieces into the pot of rice and taste for seasoning. Serve hot!


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Pollo alla Cacciatora


Inspired by Nigella’s recipe from her cookbook “Nigella Express,” this dish was an absolute hit. I anticipated liking it, but not loving it. And after realizing how much I loved it (and blogging about how I hadn’t blogged about it) I decided to rectify my lazy blogging habits and hop to it. For the Good. For you guys.

Picture this: tender pieces of chicken. A flavorful tomato broth, into which the caramelized onion has practically melted. Bacon. Oh, and it all starts with garlic infused oil. Need I say more?


I made it on a peaceful Sunday evening after Alice was in bed. I chopped, I smelled, I tasted, I fried. Recently I’ve realized (again?) that I actually do love cooking. Not just the food at the end, but the process. To enjoy it though, I need to be able to take my time. If I feel the clock ticking, enjoyment flees and it becomes just another household task. So just an encouragement to any of you who are experiencing cooking as a burden (which I do from time to time): one of these beautiful summer evenings, take your time. Clear your schedule. Leave aside efficiency. Pour yourself a glass of wine. Open the windows, put on some good music, and abandon yourself to the pleasure that can be cooking.



(Serves 4)

1 ½ TBS olive oil
5 cloves garlic
1 medium onion, diced
½ lb bacon, finely minced
6 scallions, finely diced
2 tsp dried thyme or rosemary
Salt and pepper, to taste
1 to 1 ½ lbs boneless, skinless chicken thighs (3-4), cut into bite-sized cubes
½ tsp celery salt
¾ cup white wine
1-14 oz can petite diced tomatoes
2 bay leaves
½ tsp sugar
1-14 oz can cannellini beans, drained and rinsed
Cooked rice, to serve

1. Put the garlic through a garlic press and soak in the olive oil for 10 or so minutes, to infuse the oil. Strain the oil into a large pot or Dutch oven and heat over medium-high, reserving the garlic.

2. When the oil is hot, add the onion. Cook over medium heat for about 15  minutes, until caramelized, stirring occasionally and adding salt and pepper as it cooks. Take your time here—you’re adding worlds of flavor. Use this time to prep your remaining ingredients.

3. Add the oily garlic, minced bacon, scallions and thyme or rosemary to the pot. Stir and cook over medium high heat until the bacon begins to brown, about 10 minutes.

4. Douse the chicken pieces with celery salt on the cutting board where you chopped them, moving the pieces around with your hands to coat them evenly. Add them to the pot and cook for 5-7 minutes, stirring occasionally.

5. Pour in the wine and scrape any brown bits off the bottom of the pan.

6. When the wine gets bubbly, add the can of tomatoes, bay leaves and sugar. Cover the pot and simmer over low heat for 20 minutes.

7. Stir in the cannellini beans and cook for a few minutes, until heated through. Taste for seasoning and serve over rice.


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