This skillet dinner makes use of the timeless strategy of browning hen below a brick for quick-cooking, unabashedly crispy, juicy, non-splattery hen. A two-for-one chipotle mayo coats the hen thighs to taste and stop burning, in addition to to dip into. Use the rendered hen fats to prepare dinner a facet dish of fried rice with broccoli and scallions — or the rest you want with smoky hen thighs.
Complete time: 45 minutes
Storage Notes: Refrigerate leftovers for as much as 3 days. Gently rewarm in a skillet over medium-low warmth.
Servings:
4
Examined dimension: 4 servings
Elements
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2 kilos bone-in, skin-on hen thighs (about 4)
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1/2 teaspoon high quality salt, plus extra as wanted
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Freshly floor black pepper
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1 cup (6 3/4 ounces) mayonnaise
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3 chipotles in adobo, finely chopped, plus 1 teaspoon adobo sauce
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1 teaspoon floor cumin
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1 lime, finely zested and halved
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1 cup (6 1/2 ounces) long-grain white rice
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1 pound broccoli, reduce into florets, stems sliced 1/4-inch thick (about 6 cups)
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6 scallions, thinly sliced
Instructions
Convey a medium saucepan of water to a boil. Pat the hen dry. Minimize two slits all the way in which to the bone on the highest of every thigh. Season with the 1/2 teaspoon of the salt and the pepper.
In a medium bowl, combine collectively the mayonnaise, chipotles and adobo sauce, cumin and lime zest. Spoon about half of the chipotle mayo right into a small bowl, cowl and refrigerate till able to serve. Brush the remaining mayo on pores and skin of the hen.
Place the hen pores and skin facet down within the middle of a giant cast-iron skillet. Set the pan over medium-high warmth, and canopy the hen with foil or parchment, urgent every thigh down in opposition to the pan. Place one thing heavy, equivalent to one other cast-iron skillet, a couple of cans or a brick, on high. Cook dinner the hen till opaque practically all the way in which up the edges, 20 to 25 minutes, checking midway by means of to verify the pores and skin isn’t browning too quick. (Whether it is, decrease the warmth.)
When the water involves a boil, add 1 teaspoon of salt and the rice. Cook dinner, stirring sometimes, for 7 minutes, then add the broccoli and prepare dinner a further 3 minutes, or till the rice is sort of al dente. Drain, rinse with chilly water and shake as dry as attainable. Put aside when you end the hen.
Take away the brick and foil or parchment from the hen. Add the lime halves, reduce sides down, to the pan. Flip the hen, and prepare dinner till cooked by means of and the limes are charred, a further 3 to 4 minutes. The inner temperature of the hen ought to register 165 levels on an instant-read thermometer. If not, take away the lime to a plate and prepare dinner the hen for a further 5 minutes, then examine once more.
Switch the hen and limes to a plate, leaving the fats within the pan. Add the scallions to the skillet and stir, scraping up browned bits, till aromatic, about 1 minute. Add the rice and broccoli, stir to coat within the hen fats, then pat into a fair layer. Cook dinner till warmed and beginning to crisp on the underside, 3 to five minutes. Style, and season with extra salt and pepper, if wanted. Take away from the warmth, and return the hen and lime to the skillet.
Serve within the skillet, family-style, squeezing the charred lime over the hen, with the remaining chipotle mayo on the facet.
Recipe Supply
From meals author Ali Slagle.
Examined by Olga Massov.
Electronic mail inquiries to the Meals Part at meals@washpost.com.
