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Serves
2 to 4 depending on appetites
Author Notes
We love Cornish hens now and again and I like to pair them with some kind of rice as almost a one pot meal. This time we had our veggies in the rice and truly only used one "pot". —inpatskitchen
Ingredients
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2
Cornish hens about 1 1/4 pounds each, split, backbones removed
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Salt, pepper and paprika to season the hens
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2 tablespoons
olive oil
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2 tablespoons
butter
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1 cup
diced onion
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2
cloves minced garlic
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1 teaspoon
fennel powder
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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1 1/2 cups raw long grain white rice
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10 to 15
small baby bok choy or Shanghai bok choy cut crosswise in 1/2 inch pieces
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3 cups
chicken broth (plus more if needed)
Directions
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Heat the butter and olive oil in a large shallow pan with a lid that is ovenproof. Season the hen halves liberally with salt, pepper and paprika. Brown the hens on each side until golden. Remove from the pan temporarily.
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To the same pan add the diced onion and garlic and saute until the onion softens a bit. Stir in the fennel powder, salt and black pepper.
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Stir in the rice, add 2 cups of the broth and simmer the mixture for 4 or 5 minutes. Stir in the bok choy and then push the mixture around the rim of the pan.
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Nestle the hens, skin side up, in the center of the pan and pour the remaining cup of chicken broth over all.
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Cover and bake for 30 minutes in a preheated 350F oven. Uncover, stir the rice a bit (adding more broth if the rice is dry) and continue to bake 20 to 30 minutes more until the hens are done.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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