Succulent chicken paired with savory rice comes together quickly for a fortifying weekday supper. Karen Schneider / For The Forecaster

Chicken was on sale this past week for 97 cents per pound so I stocked the freezer and saw that this was an opportunity to use up the bit of chorizo I had on hand. I added a few pantry items and voila, a cozy, flavorful supper for myself with plenty left over for another meal or two.

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at or 504-0545.

This one-pan meal was so easy and so delicious and only required a salad alongside.

I highly recommend that you don’t skip the step of crisping the bottom of the rice as this contrast of textures is what makes the dish. The caramelized, crunchy tidbits go so well with the juicy, tender chicken and the tomato and spice infused fluffy rice that steams at the top of the pan.

For a cooling finish, I suggest these healthy (sort of) bonbons – and they are good. Versatile, too. You can make them big or small, with different flavors of yogurt, various berries, even fresh or frozen cherries, and of course, use your favorite chocolate generously and enthusiastically.

Chicken with rice, chorizo and tomatoes

2-2 1/4 pounds bone-in, skin-on chicken thighs (4 or 5)

Kosher salt and freshly ground black pepper


2 tablespoons olive oil

4 ounces cured Spanish chorizo, diced

1 medium onion, thinly sliced

2 garlic cloves, chopped

1/2 teaspoon ground cumin

1 teaspoon smoked paprika


1/4 cup white wine or 2 tablespoons white wine vinegar

14.5 ounces canned diced or crushed tomatoes

2 teaspoons salt

1 1/2 cups uncooked white rice, any variety

2 cups chicken broth

Place chicken thighs on a plate and season on both sides with salt and pepper. Heat a large sauté pan (it should hold 3 to 4 quarts and have a lid) over medium-high heat and add olive oil. Brown chicken on both sides (4 to 5 minutes on the first side, then 3 to 4 minutes on the second side). Transfer it to a plate.


Place chorizo in the pan and cook for 2 to 3 minutes, until it begins to crisp. Add onion and garlic, and cook, stirring, until softened, about 5 minutes. Add cumin and paprika then cook for 1 minute. Add wine and cook until it’s almost all reduced, 1 to 2 minutes. Add tomatoes and salt and cook for 5 minutes.

Add rice and cook for 1 to 2 minutes. Nestle chicken thighs back into the pan, including any juices that collected on the plate. Pour in broth and bring to a simmer. Reduce the heat to the lowest possible simmer and cover the pan. Cook for 20 to 25 minutes, until the rice has absorbed the liquid and is tender, and the chicken is cooked through. If rice is undercooked, add 1/4 cup water, and cook for another 5 minutes.

With the lid on the pan, increase the heat to medium-high. Cook, moving the pan around every minute or so, allowing the bottom of the rice to color evenly, until browned and crispy underneath. (You’ll hear it crackling.) Remove the pan from the heat and let it rest with the lid on for 10 minutes. The steam that collects helps to loosen it.

Yield: 4 servings

Raspberry yogurt bonbons

1/2-1 cup Greek vanilla yogurt

1 half-pint raspberries


1 tablespoon honey or maple syrup, optional

1 cup dark chocolate chips or chopped chocolate

2 teaspoons coconut oil

Cut berries in half if they are large. Place them in a small bowl and mix with yogurt, and sweetener if using.

Place dollops of berry-yogurt mixture on a parchment paper-lined plate or tray, or use small molds or an ice cube tray. Freeze for at least 2 hours.

After mixture has frozen, melt chocolate and coconut oil in 30-second increments in the microwave. Stir. Dip the frozen yogurt dollops into the chocolate. Return to parchment paper-lined tray to set up.

Eat immediately or return to freezer to store, allowing about 5 minutes to thaw before eating.

Yield: 8-10 (2-inch) bonbons

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