One-Skillet Chicken and Rice - Simple Nourishment

This is the “Summer” version with Carroway Kraut and lots of veggies!

This recipe was born from the week I had Covid at the beginning of the 2022 season. We didn’t quiiiiite have veggies yet, but I had already started my boycott of grocery-store greens. I also couldn’t very well shop anyhow with my contagiousness. I leaned on a jar of Gathered Threads gingered carrots to add texture and nutrition. Months later, I made the dish again and of course a little differently. Both versions are posted below. I love this dish for its simplicity, versatility, and most of all for the nourishment it so clearly is providing.

I used boneless chicken breasts both times I cooked it, but you could also use thighs or legs if you prefer. If you’re using the Pamplin Bone broth, you can dilute it 1:1 with water since it’s so strong. Make the dish more soupy or more like pilaf if you like. If you’re sick, take it easy on the salt and additional flavors. Otherwise, spice it up however you wish!

The sick-person version! I didn’t sear the chicken here, but rather just poached it. It’s not as pretty, but I think it was better flavored this way.

Chicken and Rice for early spring when you’re sick and don’t have any vegetables in the house:

In a skillet, saute onion and garlic until translucent. Add in 1 cup of rice and 1 cup of ferments of your choice. I used the Gathered Threads Gingered Carrots to great success. Stir, then nestle 2 thawed Sylvanaqua chicken breasts (or thighs if you prefer) in the rice mixture. Pour in stock to just cover the rice (I used homemade, but the Pamplin broth in the barn would be great! You can dilute that 50:50 with water). Simmer, covered, for 10 minutes. Turn the chicken and stir. Re-cover and simmer for another 10-15 minutes until the chicken is cooked. I stirred in 1 teaspoon of my veggie verdure (a salty green ferment), but you can just use salt and black pepper instead to season the finished dish.

Chicken and Rice for summer when you’re not sick and you have tons of veggies!

Saute onion, garlic, peppers, and carrots in a skillet until crisp-tender. Put those aside while you prepare the rest: Sear one J&L Green Farm breast, but into 5 strips in some butter. Add one cup rice and one cup ferments (I used Gathered Threads Carroway Kraut) and stir until the rice toasts just a tad. Pour in stock to just cover the rice. I used Pamplin Broth from the barn diluted 50/50 with water. Simmer, covered, for 10 minutes. Turn the chicken and stir. Re-cover and simmer for another 10-15 minutes until the chicken is cooked. Season to taste with salt and black pepper and serve topped with lots of the veggies.

All the ingredients for the summer version (except the rice and butter)