Sunday Dinner: Lemony Chicken on Brown Rice

Yesterday I developed a mysterious desire to make something with brown rice. I have no idea how long it's been since I did anything with brown rice, so this really was odd. Still, it seemed like an interesting idea, so this is what I did:

4 boneless chicken thighs, cut into big bite-size pieces
4 cloves garlic, chopped
2-4 Tbs chives, chopped
juice of 2 lemons
salt, pepper, sweet paprika
2 Tbs olive oil
2 Tbs butter
4 scallions, thinly sliced
2 stalks celery, small dice
2 wax peppers, coarsely chopped
chicken stock
thyme
chopped chives and parsley as garnish

Marinate the chicken with the garlic, chives, lemon juice, salt, pepper, and paprika for a couple hours.
Heat the olive oil and butter over medium-high heat until the butter stops foaming. Add the chicken (reserve the marinade), scallions, and celery and raise the heat to high. Cook for 5-10 minutes until the liquid all evaporates and the scallions start to brown.
Add the reserved marinade and enough stock to cover the chicken pieces 3/4 of the way and reduce the heat to medium-low. Simmer for about 10 minutes, add more sweet paprika and some thyme and adjust seasonings of the sauce. Simmer another 10 minutes then add the peppers and cook for another 5-10 minutes until the peppers start to soften.

Serve over brown rice, topped with chives and parsley.


To make the brown rice: steam 1 cup rice with 1 cup chix stock, 1 cup water, and a good pinch of salt in the stovetop rice cooker for about 45 minutes.