Chicken and Rice

We like the Caesar Salad Dressing from Cosa Buona. They sell it and we bought a bottle. So it was very easy to make a Caesar Salad as first course. It was great.

For the main course we made Chicken and Rice from a recipe from Noma often considered the best restaurant in the world. We purchased a Smoked Mushroom Garum from Noma which is required for the dish. We loved the taste of the Rice, however we thought the Chicken was under done. We removed the Chicken and further cooked it. We finally cut the Chicken into small pieces and mixed into the Rice. 

One Pot Chicken & Rice

Noma

 

Ingredients

 

60g       vegetable oil

4           chicken thighs, boneless, skin on

Sea salt

140g     onion, finely chopped

3           cloves garlic, minced

15g       tomato paste

60g       white miso

15g       smoked paprika

80g       smoked mushroom garum

600g     vegetable broth (or other broth; water is also ok)

10g       salt

200g     short grain rice

10g parsley, finely chopped

200g     mayonnaise

1           clove garlic, grated or micro-planed

 

Method

 

In a wide, shallow pan, add the vegetable oil and place over medium-high heat. Season the chicken thighs generously with the sea salt. When the oil begins to shimmer, carefully add the chicken thighs to the pan, skin-side down. Sear the chicken, undisturbed, until the skins have turned deep brown and crispy, about 4 minutes. Remove the chicken from the pan and set aside on a plate. Reduce the heat to low.

Add the onion and garlic to the pan and cook until the onions are soft and translucent. Stir in the tomato paste and cook for 5 minutes, or until the mixture takes on a rusty brown color. Add the vegetable broth, salt, smoked mushroom garum, paprika, and miso and increase the heat to high, stirring to evenly combine the ingredients.

When the liquid begins to boil, add the short grain rice, and stir briefly just to make sure the rice is in an even layer. From this point, do not stir the rice for the duration of the cooking.

Turn the liquid down to a simmer, add the chicken thighs to the pan with the raw, flesh side down. Continue to cook the rice at a steady simmer until the liquid has cooked out and the rice is tender. Continue cooking the contents just until the smell of burnt rice becomes detectable, about 20-25 minutes. Turn off the stove and let the pan sit, off the heat, for 5 minutes. Garnish with chopped parsley.

Combine the mayonnaise with garlic and mix well.

Using a spatula, scoop portions of rice onto your plate, making sure to scrape up the crispy layer of rice from the bottom of the pan. Top each portion with chicken. Top the rice and chicken with a spoonful of garlic mayonnaise.