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
- 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.
- 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.
- 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.
- 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.