My Cooler Story

Chicken and Yellow Rice

main-coursechickenone-pancomfort-foodriceweeknightMadonna

Put this on first

Madonna — True Blue

True Blue is Madonna at her very best...huge melodies, grooves for days, drama in droves, and a masterclass in hook and melody.

Tender chicken thighs over turmeric-scented rice with caramelized onions

Ingredients

  • 2 large onions (sliced into ¼ inch rings)
  • Turmeric, salt, black pepper, paprika (about 1 tsp each for the chicken)
  • 4 chicken thighs (boneless cooks faster so if using bone-in, just make sure to check that temp)
  • 1 cup rice
  • 2½ cups chicken stock
  • 2 tbsp olive oil
  • 3 tbsp butter
  • A couple threads of saffron (optional)
  • 1 lemon

Steps

  1. Set the mood: Pop on side A of Madonna's True Blue. Just sit there in silence for a minute listening to the strings intro of "Papa Don't Preach." Don't rush it.
  2. Slice the onions: Cut the onions into ¼ inch cross sections.
  3. Start the onions: Medium heat, olive oil in a deep saucepan or pot. Stir onions and saffron into the olive oil.
  4. Caramelize (and relax): While those onions are going, crack a beer — you've earned it. Just kinda zone out and listen to "Open Your Heart" for a few minutes, stirring the onions occasionally. Don't let them burn; we're just getting some good caramel color and sweetness. You're gonna let these go a while — at least 20 minutes.
  5. Season the chicken: After that first sip hits your lips, you're ready. Sprinkle a little of those four spices onto both sides of the thighs — maybe a tsp of each? Don't overthink it; this isn't a Gordon Ramsey show.
  6. Finish the onions: Once the onions are good and caramelized (probably just as side A wraps up — "Live to Tell" is such a great song), remove them from the pot. Drizzle a bit more olive oil and increase heat to medium high.
  7. Sear the chicken: Time to flip the record, then drop those thighs in and listen to the sweet sizzle, seemingly singing along to "Where's the Party." 2 minutes on both sides — just enough to brown them up — and remove from pot (the chicken will not be done; this is ok). There will be some pieces that stick to the bottom; that's a feature, not a bug. Leave them right where they are.
  8. Second beer break: If you haven't finished the first beer, now is a good time to do that.
  9. Build the base: Put onions and stock into the pot and bring to a boil, scraping the bottom of the pot.
  10. Season and add rice: Add some turmeric to the water and salt to taste. Add rice and stir for about a minute, making sure all that rice gets coated in stocky oniony goodness. Add butter and squeeze the lemon into the pot.
  11. Chicken on top: Put the chicken on top of the rice, onion, and stock. Cover with a tight lid. Lower heat to simmer.
  12. Shoulder dance: Crack another beer and do a little shoulder dance to "La Isla Bonita."
  13. Finish: Once the stock is all absorbed, the rice is done, and the chicken is 165°F+ (it will probably get up to 180°F+), remove from heat (about 20 minutes). Can serve immediately, but the family can wait a little while. This is your time.

Tips

  • Boneless thighs cook faster; bone-in will add a few minutes
  • The fond (stuck bits) on the bottom of the pot = flavor. Scrape it up when you add the stock
  • Saffron is optional but adds a nice depth; turmeric gives the yellow color either way
  • Don't peek under the lid too often while the rice is cooking — you want that steam to do its job