©2022
AuthorDartagnan"a san francisco treat"
Combine olive oil and butter in a 3 quart sauté pan over medium-high heat. While heating; rinse, dry and season thighs well with counter seasoning.
Once fats are hot, place skin side down in skillet. Let cook 3-4 minutes, watching not to burn. Flip, reduce heat slightly. Cook 4-5 minutes, letting fat render from skin. Maybe flip one more time. When thighs are golden brown, remove to platter, remove skin with tongs to cool (do not discard liquid from thighs).
Thighs should be almost a pinkish medium at the bone. It’s ok, they aren’t finished yet.
Let cool slightly, debone and shred or pulse process thigh meat into about the same size as the peas and carrots (or shred into large pieces). Place back on platter with liquids.
Bring heat back up in skillet with fats. add onion and chicken skins. season with salt and pepper. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Remove skins (cooks treat).
Now add broken spaghetti, stir and cook until toasted medium golden brown, about 3 minutes; it's okay if the onions start to caramelize.
Add rice and stir until completely coated with fats. Add pepper flakes, oregano, cumin, and saffron.
Stir in 3 ½ cups heated chicken stock and the heated tomato bouillon, pulling up anything that’s stuck on bottom; add peas and carrots then chicken with juices and return to a simmer stirring well. Season with Greek seasoning.
Cover tightly with a lid, reduce heat to medium-low, and cook for 18 minutes; do not lift the lid or stir during this time.
Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems way under cooked, you can cover and cook for a few more minutes.) Then replace the lid, remove to cool burner, and let rest for 10 minutes undisturbed.
11. Fluff your Roni and top with fresh cut chives if desired.
Ingredients
Directions
Combine olive oil and butter in a 3 quart sauté pan over medium-high heat. While heating; rinse, dry and season thighs well with counter seasoning.
Once fats are hot, place skin side down in skillet. Let cook 3-4 minutes, watching not to burn. Flip, reduce heat slightly. Cook 4-5 minutes, letting fat render from skin. Maybe flip one more time. When thighs are golden brown, remove to platter, remove skin with tongs to cool (do not discard liquid from thighs).
Thighs should be almost a pinkish medium at the bone. It’s ok, they aren’t finished yet.
Let cool slightly, debone and shred or pulse process thigh meat into about the same size as the peas and carrots (or shred into large pieces). Place back on platter with liquids.
Bring heat back up in skillet with fats. add onion and chicken skins. season with salt and pepper. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Remove skins (cooks treat).
Now add broken spaghetti, stir and cook until toasted medium golden brown, about 3 minutes; it's okay if the onions start to caramelize.
Add rice and stir until completely coated with fats. Add pepper flakes, oregano, cumin, and saffron.
Stir in 3 ½ cups heated chicken stock and the heated tomato bouillon, pulling up anything that’s stuck on bottom; add peas and carrots then chicken with juices and return to a simmer stirring well. Season with Greek seasoning.
Cover tightly with a lid, reduce heat to medium-low, and cook for 18 minutes; do not lift the lid or stir during this time.
Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems way under cooked, you can cover and cook for a few more minutes.) Then replace the lid, remove to cool burner, and let rest for 10 minutes undisturbed.
11. Fluff your Roni and top with fresh cut chives if desired.