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Food52Chicken and rice is a soulful combination, with rich traditions all over the world. I love a one-pot meal, and there are lots of good ways to cook chicken and rice together. Me being a Cajun, jambalaya comes to mind. But something that’s always nagged at me when doing a chicken and rice dish is the shame it is to not end up with crispy skin on the chicken. Often you spend time browning the skin and getting it crispy at the outset, only to lose that effect by finishing the chicken either covered with a lid or submerged in liquid (or both) with the rice. So. I’ve been tinkering with a technique that does a pretty good job of solving this problem. The trick is to bake the chicken, on top of the rice, in the oven. That way, both the chicken and rice are cooked through in the same pot, thus still allowing the chicken to flavor the rice, as it also develops and keeps that crispy skin, because the skin is exposed to the hot oven, not covered with a lid or submerged in liquid. You get the added bonus of the roasted flavor and crispy bits on the edge of the rice that only an oven can produce. Important to note: I use chicken thighs in this recipe, because they have a lot more flavor than white meat, and they’re much more forgiving – you have to try pretty hard to overcook chicken thighs, unlike breasts. And with this recipe, you do need some time in the oven for the rice to cook. As always, bone-in will give the dish more flavor, but boneless thighs are good too, if you can find them with skin on. One way to think about cooking is to cross reference flavor profiles with cooking concepts. For example, I mostly developed this “oven-baked chicken and rice” concept with a Cajun flavor profile, which for me entails some type of Cajun seasoning (like Tony Chachere’s), bay leaves, and maybe thyme; a veggie combo of onion, bell pepper, celery, and garlic; and garnishes of Louisiana-style hot sauce, green onions, and parsley. This recipe, on the other hand, is the same technique, but with a Thai-inspired taste. So the seasoning I use here is soy sauce, fish sauce, Sriracha, peanut butter, coconut milk, and lime zest; the veg is onion, red bell pepper, jalapeno, garlic, and ginger; and the garnishes are lime juice and cilantro. I’m sure there are other ingredients that would make this recipe more authentically Thai, but frankly, my closest grocery store doesn’t have a great Asian food section, and I’m always in favor of using what’s at hand, so I’m happy to keep this recipe more streamlined. The point is – feel free to cook with whatever flavors you want. I can imagine Mexican, Indian, Italian, French, and Spanish versions of this concept. P.S. Fish sauce is ubiquitous in southeast Asian cuisine – it gives dishes a funky, possibly umami(?) kick. But as Jacques Pepin would say, be parsimonious with it. A little bit goes a long way, and generosity here could leave your meal smelling like a dirty sock. P.P.S. My girlfriend just gave me a really nice 3.5 quart enameled cast iron braising pan, which I used for this dish. It’s twelve inches across, which turned out to be the perfect size - big enough to hold all the ingredients, but shallow enough so that the oven browns the chicken skin. Any heavy, oven-proof 12-inch pan should work fine.Food.comFrom the "French Farmhouse Kitchen" by Eileen Reece. The French method of cooking the majority of their dishes in enamelled, cast- iron "cocottes" and casseroles, sealed with a heavy lid, is greatly responsible for the fine flavor of their food.Food.comRecipe paraphrased from a recipe in Cooks Illustrated 1/2008 This recipe comes out best made in an enameled cast-iron dutch oven with a lid that fits tightly. It can also be made in a regular cast-iron dutch oven or a heavy stockpot. Use a mild flavored beer like Budweiser or a mild flavor non-alcoholic beer. The bread is best the day it's baked. It can be wrapped in foil and stored in a cool dry place for 2-days. This recipe makes one large, round loaf of breadFeb 6, 2024 · Learn the basic rules, do's and don'ts of cooking with enameled cast iron, a versatile and durable cookware that can go from stovetop to oven. Find out how to avoid thermal shock, use oil, deep fry, bake, and store your enameled cast iron properly.
Aug 13, 2021 · Simply blot all sides with a paper towel. Preheat the pan – For best results, the pan needs to be fully and evenly heated. This way, when the food is added to the pan, it stays hot and evenly sears across the entire surface. When using Le Creuset enameled cast iron, the pan needs to preheat on medium heat for about 5 minutes before adding ...
- How to Use Enameled Cast Iron Cookware
- How to Store Enameled Cast Iron Cookware
- How to Care For Enameled Cast Iron Cookware
Though your enameled cast ironwill do just as well with slow cooking as it will with cast-iron, it’s best to bring it to heat gradually. Use medium or low heat whenever possible, keeping in mind that cast iron absorbs the heat evenly, then distributes and maintains it exceptionally. (Once the pan is hot, generally speaking, you can turn down the fl...
We’d be lying if we didn’t say we showboat, keeping our Le Creuset Agave, embossed Staub gratinand the like right on the stovetop or in our open shelves, all the better for guests to know we’re great cooks! Perhaps you have open storage, or hooks, or designated rack where you can keep your clean, dry enameled cast iron pots and pans. (It’s a thing;...
OK, it might be tempting to toss that glorious (and gloriously dirty) Dutch oven straight into a sink or dishwasher. And don’t worry about the latter; they’re dishwasher-safe! But plunging a hot pan into cold water is the only other way to easily crack the enamel—it’s thermal shock, and it’s as bad for enameled cast iron as it is for you. So always...
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What is enameled cast iron cookware?
Jul 15, 2023 · The enamel coating on the inside of the pot (and lid) acts like a seasoning that lasts generations. There are exceptions, but check out my tips below on properly caring for and cooking in enameled cast iron. 2. Cook Acidic and Alkaline Foods. Because of the enamel coating on the inside of the pot, you can cook virtually anything.
- Pro: Versatile. Enameled cast iron cookware is incredibly versatile. You can use it to braise, grill, simmer, fry, or bake. It works in the oven, on a stovetop, or under a broiler.
- Pro: Long Lasting. With proper care and maintenance, enameled cast iron cookware can last for many years. The enameled coating doesn’t degrade over time the way PTFE non-stick or ceramic coatings do.
- Pro: High Heat Tolerance. Enameled cast iron cookware has the advantage of regular cast iron’s high heat tolerance. The enamel forms a non-stick coating that can handle temperatures far higher than PTFE or ceramic non-stick.
- Pro: Non-Reactive. The coating on enameled cast iron cookware is non-reactive to acidic foods. In other words, the material won’t break down and leach into your food when it’s exposed to foods like tomato sauce, citrus, wine, etc.
Mar 1, 2017 · Along with being very colorful, this enameled coating makes cast iron more versatile in a few key ways, while introducing a few new limitations. Here’s a quick look at the good, the bad, and the tasty. 1. In a cupboard packed full of inky-black cast iron, bright enameled cast-iron pans stand out boldly, begging to be pulled out and used.
Aug 12, 2021 · Le Creuset enameled cast iron cookware is a trusted tool for master chefs and home cooks alike. Crafted by French artisans from the finest quality materials ...
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