Well hey there.
It’s been awhile…but I’m going to do my best to be a little more regular with the posts, I promise.
Tonight I had a friend over for dinner. We’ve been back at school for a few days before classes actually start, and as convenient as $5 pizzas are, they get a little old after awhile. So, I made chicken and rice. I’m excited to one day try something new using chicken stock, vegetables, and making more of a casserole, but for tonight I took basic chicken drumsticks coated with olive oil, Kosher salt and ground pepper, and simmered them on the stove. However, the crust this simple technique produced was delicious. Perfectly crispy, and turning the heat down a little bit towards the end seemed to keep the meat inside incredibly “off-da-bone” tender. (<;;–That’s a new catchphrase I just thought of. I like it.) Basic white rice and some mixed vegetables brought it around to a balanced meal, and we ate it about 5 seconds (granted, we are college students.) I could tell you that we had 6 drumsticks between the two of us, but that would be embarrassing so I won’t. Definitely a great meal if you don’t have a lot of time but want to stay out of Little Papa Beggar’s Pizza joint. Process/results pictures and simple recipe below.
(This will work with any cut you like. I’ve always been a leg man myself.)
(butter would work as well, but of course won’t be as…healthy and stuff.)
1 Tablespoon Kosher Salt/Black Pepper. (to taste)
A skillet, and a top if you don’t want your entire house or apartment smelling like a KFC.
Wash the chicken. You have no idea where those legs have been. Or thighs, for that matter. Pat dry with a paper towel.
Place the chicken in a hot skillet over medium heat. Let each side simmer for about 4 minutes or until slightly browned. Then cover the skillet, turn the heat down a smidge (specific, I know) and let them simmer away, keeping a close eye after about 10 minutes (on each side) so that they don’t burn. Turn them to brown the other side, and you should be golden. Brown, that is.
For the rice, I just bring 2 cups of water to a boil, and then add a cup of rice. Keep it at a 2:1 ratio if you make more or less. Bring the water to a second boil, and then cover the pot and remove from the heat. Let it sit about 7 minutes or until its not a soppy, goopy mess anymore–and don’t open it. Just trust the steam to do it’s job. Top with a [small] pat of butter and seasoned salt.
Mixed vegetables? Get creative! Make your own.
Or, just do what I did and use frozen ones and follow the directions on the bag. 😉
just look at that crust.
(food: the only time when “crust” is a good thing.)