Chicken and Rice

Chicken and Rice

Ingredients:

• 1 whole rotisserie chicken

• 1 cup rice, rinsed

• 1 ½ cups chicken or vegetable stock

• ½ cup dry white wine

• 1 yellow onion, diced

• 4 garlic cloves, diced

• 2 Tbsp tomato paste

• 1 tsp kosher salt

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• 2 Tbsp extra virgin olive oil

• 2 Tbsp salted butter

In a large skillet or dutch oven, melt down the butter with the extra virgin olive oil over medium heat. Dice one yellow onion and four garlic cloves, and sweat them down with kosher salt. When they become translucent, add the rinsed rice and begin to brown. Add the garlic powder, onion powder, and paprika and continue toasting. Add the tomato paste and continue this process. By this point, there should be some beautiful browning on the bottom of the skillet. Deglaze with a half cup of dry white wine, and stir everything together.

Pour the stock into the skillet and give everything a big stir. Allow this to come to a boil. While waiting for the stock to boil, prepare your rotisserie chicken by carving off the breasts, thighs, legs, and wings. Leaving the skin on is optional, but recommended for flavor. When the rice and stock are boiling, place the chicken in your desired position, lower the heat, and cover for 15 minutes. When that time is up, turn off the heat and leave covered for an additional 10 minutes.

Carefully remove the lid and serve hot!