In collaboration with Isaac Avery (Instagram @acooks_confession) we are bringing you this super easy and tasty cast iron recipe.
10 Boneless, skinless chicken thighs
3 Quarts water
3 Quarts ice
2 Cups sea salt
4 Lemons, halved
1/2 Bunch parsley
3 Sprigs rosemary
1/2 Bunch thyme
2 Onions, quartered
2 Tablespoons black peppercorn
5 Arbol chili’s
3 Bay leaves
1 Cup basmati rice
2 Cups stock or water
1 Onion, small dice
3 Garlic cloves, sliced thin
4 oz Charred tomato, diced
To make the brine, add everything except the ice to a stock pot and bring to a boil, then dump the brine into a container filled with ice to cool it quickly.
Place chicken inside of brine and brine for two hours.
Meanwhile, pre heat broiler in the oven to 500 Fahrenheit. Place tomatoes on a sheet tray and throw them under the broiler until skin is black in places. About 5 minutes. Let tomatoes cool completely and dice.
Dice onion and garlic. Wash rice until the water turns clear.
After two hours take chicken out of the brine and pat dry, try to remove all the moisture from the outside so the chicken can sear in the pan.
Pre heat No 10 Skillet on medium high heat, and pour in 1 tablespoon grape seed oil.
Sear chicken breast until brown on both sides, 1 - 2 minutes per side. Reserve chicken off tho the side.
Reduce heat to medium low and add 1 tablespoon grape seed oil, begin to sauté onion until translucent, stirring occasionally and scraping the bottom of the pan, then add garlic and rice sautéing for 1 minute.
Pour in stock and bring to a boil, place tomatoes on top and then your reserved chicken.
Cover with a lid and simmer for 15 minutes.
Garnish and Serve
- Top with minced parsley and serve.