Wassail Rice & Chicken

Name: Wassail Rice & Chicken
Prep time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 1 bay leaf (or ¼-½ Ground Laurel Bay Leaves); 10 chicken thighs, skinned; ¼ tsp. salt; ¼ tsp. black pepper; 2 garlic cloves; 2 tbsp. annatto oil; ¾ cup diced plum tomato; 2 tbsp. Wassail Mulling Spice; 1 ½ cups medium-grain rice, uncooked; 2/3 cup dry white wine; ½ cup (2 oz.) of diced ham; 4 cups water or chicken broth (based on your preference); 1 cup frozen peas, thawed

Wassail Rice & Chicken

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

25-30 minutes

Author:

Ashley Medina, Angry Orchard Kitchen Lead

Ingredients

1 bay leaf (or ¼-½ Ground Laurel Bay Leaves)
10 chicken thighs, skinned
¼ tsp. salt
¼ tsp. black pepper
2 garlic cloves
2 tbsp. annatto oil
¾ cup diced plum tomato
2 tbsp. Wassail Mulling Spice
1 ½ cups medium-grain rice, uncooked
2/3 cup dry white wine
½ cup (2 oz.) of diced ham
4 cups water or chicken broth (based on your preference)
1 cup frozen peas, thawed

Directions

Combine salt, pepper, and Wassail Mulling Spice in a small bowl. Sprinkle mixture over chicken.
Heat annatto oil in a large, nonstick skillet over medium-high heat. Add chicken to skillet and cook for 8 minutes, turning once halfway through cooking.
Add white wine to deglaze the skillet. Reduce heat to medium and add tomatoes; cook for 3 minutes, stirring frequently.
Add rice, ham, and bay leaf to skillet; cook for 1 minute, stirring constantly. Add water or chicken broth and bring to a boil.
Cover skillet, reduce heat and let simmer for 20 minutes. Stir in the peas and cook for 5 minutes, or until the rice is tender.