I always liked the combination of peas and mint, and I make THIS green peas and mint soup often. So I thought that the same combination could work with chicken and rice as well. While I kept the mint as the dominant herb, I also added scallions, celery, cilantro and basil to the pot. I was very pleased with the results; the chicken was juicy and flavorful and the rice absorbed the flavors of the herbs and peas.
This easy and tasty one-pot dish will fill your kitchen with wonderful aromas of fresh herbs. Its’ green color will make you feel like it’s a spring day in the middle of winter. Try it and enjoy.
* Make sure to use medium/small size thighs. The cooking time will not be sufficient for larger ones.
Prep time: 15 minutes
Cooking time: 35 minutes
4 medium chicken thighs, bone in, skin on (see notes)
1 tsp salt
½ tsp freshly ground black pepper
1 Tbs olive oil
½ cup chopped scallions
1 cup frozen petite peas, thawed
¼ cup chopped celery
½ cup chopped mint
¼ cup chopped basil
¼ cup chopped cilantro
1 cup Basmati rice
2 cups chicken stock, preferably homemade
1. Season the chicken thighs with salt and pepper. Place a wide shallow pot over medium-high heat. Once the pot is hot, add the chicken thighs, skin side down, and cook for 5 minutes, until the fat renders and the skin is golden brown. Turn over and fry on the other side for 5 minutes. Remove the chicken thighs and keep in a warm place.
2. Add the olive oil and scallions to the pot. Mix and fry for 1 minute. Add the rice, mix and fry for 1 minute, until the rice is coated with the fat and changes color to white.
3. Add the celery, peas, stock and herbs. Mix and bring to the boil. Taste and adjust seasoning. Add the chicken, cover the pot and lower the heat to low. Cook for 20 minutes. Turn off the heat and keep uncovered for 10 minutes.
4. Remove the chicken from the pot and gently fluff the rice with a fork, to mix with the herbs and peas that have accumulated on top.
For crispy skin, place the chicken thighs under the broiler for 2 minutes.