We don’t usually have a problem finishing off the grapes (or most any fruit that comes our way from Abundant Harvest Organics). We usually eat it raw. But, sometimes it’s super fun to try something new.
Like grapes with chicken and rice.
Oh yes I did.
It all starts with some thighs. I had a package of two, so that’s what I used. Add more (using a larger skillet) if your family needs more.
It’s seasoned simply, with cayenne and salt. This is gonna be a simple, humble dish, where the flavors really shine.
Shine chicken shine.
Go grape! Go grape! It’s grrrrrrrrrrrrape!
(I don’t know… Sorrynotsorry. I blame it on the Christmas music I’m listening to, in the 100 degree weather, to prepare for a concert in December… Not really. But, the heat makes my brain a little kooky.)
I made chicken stock the other day and then froze it. So, to quickly defrost the stock, I brought it to a boil. I don’t normally use hot stock when cooking rice (except when making risotto). So, you could use cold stock, if you’ve planned ahead and put it in the fridge overnight. I didn’t. Just adjust the cooking time as needed.
Once the stock + rice + chicken comes to a boil, reduce to a simmer and cook for a few minutes.
While these few minutes pass, halve and de-seed some grapes.
Eat them all.
Halve and de-seed some more.
Add the grapes to the skillet. Pick them off the top of the chicken, and stir slightly into the rice. Then cook for a good long while (you know, until the rice is done and the chicken is hot). You may need to add more liquid partway through, and stir every once in a while.
Is one of your favorite snacks crackers and cheese with grapes? Do you wait expectantly for fall to arrive, so you can eat this snack as often as possible?
So, why not add some cheddar to the mix? Right?!
It’s sprinkled on and popped in to the broiler for just about 3 minutes. It’s like a bazillion degrees in there, so it’s not gonna take long. Don’t leave the kitchen to go wash your hair while it broils. You may have a smoky situation on your hands if you do.
Also, you remembered to use an ovenproof skillet, right? I know you did. But, just making sure. ‘Cause if you decided to not use one AND wash your hair while it broils, well, that’d be just disastrous. Let’s avoid kitchen catastrophes when possible.
Once the rice is cooked, the chicken and rice all kinda brown a bit, creating this amazing sauce that I just want to soak up with a piece of crusty bread.
Apples go so nicely with grapes and cheese, so serve some (on their own, or in a salad) with this easy, comforting dish that welcomes fall (cough cough, seriously, fall, let’s do this now, enough with the hundred degree weather).
- 2 T olive oil
- 2-3 chicken thighs
- to taste salt
- dash cayenne
- 2-3 C hot chicken or vegetable stock (or water)
- 1 C brown rice
- 1 C grapes, halved, seeds removed
- 1 C cheddar cheese, grated
- 1 apple, sliced, for serving
- Heat an ovenproof skillet over medium heat. When it’s hot, add olive oil. When oil is hot, add chicken. Sprinkle with salt and cayenne. Sear on each side for 3 minutes.
- Add 2 C stock, rice, and salt. Stir gently around chicken (make sure all rice is in stock, not on top of chicken). Bring to a boil, then reduce to a simmer for 10 minutes.
- Add grapes, and simmer, adding more liquid if needed, cooking until chicken reaches 180F and rice is to desired tenderness, about 45-50 minutes (cooking uncovered, until the last 20-30 minutes), stirring occasionally.
- Taste and adjust seasoning if needed. Top with cheese and broil for 3 minutes.
- Serve with a side of apples.