Chicken and Cranberry-Almond Rice

Toasting the rice in pan drippings adds extra nuttiness to this one-pan dinner.

Chicken and Cranberry-Almond Rice
Makes 6 servings
  • ½ pound bacon, cut into 1-inch pieces
  • 6 boneless skinless chicken thighs, trimmed
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup brown rice
  • 2½ cups chicken stock
  • 1 cup toasted almonds
  • ½ cup sweetened dried cranberries
  • 2 tablespoons minced fresh sage, divided
  1. In an enamel-coated cast-iron braiser, cook bacon over medium-high heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pan.
  2. Sprinkle chicken thighs with salt and pepper. Add chicken to pan; cook until browned and a meat thermometer inserted in thickest portion registers 165°, 6 to 10 minutes per side. Remove from pan, and keep warm.
  3. Add rice to skillet, stirring to coat with pan drippings; toast for 2 minutes. Add stock, and bring to a boil. Cover and cook over medium-low heat for 45 to 55 minutes, or until rice is almost tender.
  4. Uncover and cook until all water has been absorbed, about 10 minutes. Stir in bacon, almonds, cranberries, and 1 tablespoon sage. Top with chicken thighs, and sprinkle with remaining 1 tablespoon sage. Cover and let stand for 10 minutes. Serve warm.