Lidia Bastianich’s Traditional Rice and Chicken


(except, I’m calling it chicken and rice because I increased the chicken. :))



Oh, first day of spring. Weren’t you just lovely? Sigh. Like pretty much everyone, I am so over this winter. On this particular first day of spring, my littlest kid turned one (how the hell did THAT happen?) after battling a few days of a high fever. Not to be outdone, Zachary apparently might see snow on his birthday in April if the forecasts are to be believed. Duuuuude. Come on already.

The one redeeming factor of this looooong winter is getting to eat a lot of comfort foods. And this dish is about as simple and easy as you can get with regards to comfort foods. Chicken and rice are cooked together alongside a carrot-onion-celery pestata for a dish that is truly homey and rich. Using short-grained arborio rice and finishing it off with just a touch of butter and cheese make this creamy and, by all accounts, a big winner for everyone in our family (as long as you don’t count the whole cleaning-rice-up-after-a-baby-eats-it problem).

Although this is perfect winter food, I have no doubts that a little lemon zest and juice could brighten this dish right up and make it more spring-y. Of course, I’ll look for any way to eat a dish like this year-round, and would have no qualms eating it in the dead of summer, either.


Lidia Bastianich’s Traditional Rice and Chicken