(In a moist dish like this one, the skin is not especially appetizing anyway.) To reduce greasiness, I remove the skin from the chicken before cooking it. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. And even at its simplest, it's a crowd-pleaser.įor fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. You can make a big deal out of chicken with rice - at its zenith, it becomes paella - but it is a dish that takes well to short cuts.
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