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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
Serves 2 to 4 depending on appetites
- 2 Cornish hens about 1 1/4 pounds each, split, backbones removed
- Salt, pepper and paprika to season the hens
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup diced onion
- 2 cloves minced garlic
- 1 teaspoon fennel powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups raw long grain white rice
- 10 to 15 small baby bok choy or Shanghai bok choy cut crosswise in 1/2 inch pieces
- 3 cups chicken broth (plus more if needed)
- 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.
- 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.
- 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.
- Nestle the hens, skin side up, in the center of the pan and pour the remaining cup of chicken broth over all.
- 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.
- This recipe was entered in the contest for Your Best One-Pot Meal