Winter

Green Brothy Chicken + Rice

by:
December  3, 2024
0
0 Ratings
Green Brothy Chicken + Rice
Photo by James Ransom
  • Prep time 30 minutes
  • Cook time 3 hours
  • Serves 4
Author Notes

This dish is the perfect mash-up of chicken soup and herbaceous rice bowls. The rich, homemade chicken broth becomes a vibrant green thanks to a burst of fresh herbs, while crispy-skinned chicken and tender turnips add satisfying texture. It's the perfect recipe for when you want comfort food with a fresh, modern twist.—Lydia Keating and Max Baroni


—Food52

Test Kitchen Notes

This recipe is presented in partnership with Boursin Cheese. —The Editors

What You'll Need
Ingredients
  • For the Chicken and Rice:
  • 1 whole chicken
  • kosher salt
  • 1 cup jasmine rice
  • 1 tablespoon olive oil (for searing the chicken)
  • 2 turnips, peeled and cut into half moons
  • 1 jalapeño
  • 1/2 cup parsley leaves, packed
  • 1/2 cup cilantro (stems included), packed
  • 1/2 cup dill fronds, packed
  • 1 lemon, juiced
  • 1 tablespoon olive oil (for the herb mixture)
  • 1 lime (optional, for serving)
  • For the Stock:
  • chicken bones from the whole chicken, roasted
  • 1 yellow onion, quartered (skin on)
  • 3 stalks celery, halved
  • 2 large carrots, halved
  • 1 head garlic, halved crosswise
  • 2-3 quarts water (depending on pot size)
Directions
  1. Prepare the Chicken: Preheat the oven to 400°F. Break down the chicken into two halves, keeping the breast and thighs attached by the skin. Remove the wings and leg bones. Pat the chicken dry and generously salt it. Set aside on a rack to air dry. Roast the wings and bones for 15 minutes to add flavor to the stock.
  2. Make the Stock: In a large pot over medium heat, heat a drizzle of olive oil. Add the onion, celery, carrots, and garlic, sautéing for 5 minutes until softened. Add the roasted chicken bones and wings, along with any pan drippings, then pour in 2–3 quarts of water to fully cover the bones. Bring to a boil, then reduce to a simmer. Let simmer, uncovered, for 1–3 hours. Strain the stock, discarding the solids.
  3. Cook the Rice: Prepare jasmine rice according to package instructions. Set aside.
  4. Make the Herb Mixture: In a food processor, blend parsley, cilantro, dill, jalapeño, lemon juice, and olive oil until smooth. Set aside.
  5. Cook the Chicken Halves: Reduce oven temperature to 325°F. Pat the salted chicken dry. Heat a cast-iron pan with a drizzle of olive oil and place the chicken skin-side down in the cold pan. Turn the heat to medium-high and cook for 7–10 minutes until the skin is golden and crispy. Flip the chicken and transfer the pan to the oven, roasting for 5–10 minutes or until the internal temperature reaches 155°F. Rest the chicken on a rack for 5–10 minutes.
  6. Season the Broth: Strain the drippings from the chicken pan into the broth. Season the broth with salt to taste. If too salty, dilute with water.
  7. Poach the Turnips: Bring the broth to a boil, then reduce to a simmer. Add the turnips and poach for 5–7 minutes until tender but slightly firm. Remove with a slotted spoon.
  8. Assemble the Dish: Slice the rested chicken. In a serving bowl, place a scoop of rice in the center and add a dollop of the herb mixture to the side. Ladle broth over the rice, mixing gently to turn the broth a vibrant green. Nestle poached turnips around the bowl and place sliced chicken atop the rice. Serve with a lime wedge for a zesty finish.
Tags:

See what other Food52ers are saying.

Popular on Food52

0 Reviews