Wassail Rice & Chicken
This one-skillet Wassail Rice & Chicken dish is a cozy combination of bold, rich and slightly sweet.
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
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.