Cast Iron Skillet Chicken Rice and Potatoes
A delicious chicken, rice, and potatoes dish baked in a cast iron skillet for the perfect family dinner.
Equipment
- cast iron skillet
Ingredients
- 6-8 chicken pieces of choice (legs/breasts or a combination)
- 3-5 potatoes, peeled and chopped into 1-inch chunks
- 1 TBSP salt
- 1 tsp Sichuan peppercorn or whole crushed peppercorns
Rice
- 5 TBSP oil
- 1 onion diced
- 1 cup jasmine rice sub with basmati rice
Spice Blend
- 4 tsp paprika
- 4 tsp garlic powder
- 4 tsp brown sugar
- 2 tsp cumin
- 2 tsp black pepper
- 1 1/2 tsp salt
- 1 tsp turmeric
- 2 TBSP tomato paste
- 2 tsp olive oil
To Serve
- 1/8 cup parsley, chopped
Instructions
Boil
- add chicken pieces and potatoes to a pot and cover with water(this is 9 cups for me). Bring to a boil and skim off any foam and impurities that float to the top. Lower to a simmer, and add 1 TBS salt and 1 tsp Sichuan peppercorns or crushed peppercorns.cook for 45 minutes.
Rice
- In a bowl, combine all spice rub ingredients and mix to form a paste.In a skillet, heat 5 TBSP oil. Add diced onion and saute for 2 minutes. Add half the spice blend paste. Mix and continue to cook another 2-3 minutes, till the onions are soft. Add rice and saute with the onions 2 minutes. Rice should be fully coated in spices. Turn off heat and spread out rice evenly in the bottom of the skillet.
Bake
- Preheat oven to 180º C/ 350º F.With tongs, remove chicken from cooking liquid and arrange over the rice in the skillet.Strain out the potatoes from cooking liquid and add them around the chicken. Measure out 2 cups of the cooking liquid(freeze or refrigerate the rest for using as chicken stock), and pour over the rice. Gently baste/rub the rest of the spice blend over the chicken pieces and potatoes.
- Place in the oven, uncovered, and bake for 35 minutes. A couple times throughout, spoon over liquid from around the chicken on top of the chicken and potatoes. After 35 minutes, the rice should be fully cooked to perfection, and the chicken skin crispy and bubbling. Sprinkle over parsley. (TIP: finely dice the leaves AND stems of the parsley, they have the most flavour!)Serve hot. Enjoy!
