Chicken and Rice with Anchovies, Olives, and Lemon

Name: Chicken and Rice with Anchovies, Olives, and Lemon
Yield: Serves 4
Ingredients: 1 , whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use; , Salt and ground black pepper; 2 tablespoons, olive oil; 1 , medium onion, chopped fine; 5 , anchovy fillets, minced; 3 cloves, garlic, minced very fine; 1 1/2 cups, long grain white rice; , 1 can (14 1/2 ounces) diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved; 1/2 cup, white wine; 1 teaspoon, table salt; 1/3 cup, chopped fresh parsley leaves; 1 teaspoon, grated lemon zest; 1 tablespoon, lemon juice from 1 small lemon; 1/2 cup, imported black olives, pitted and halved

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Appears in Cook's Illustrated March/April 1998

Main Courses

Chicken

Rice

SERVES4

TIME1½ hours

Chicken and Rice with Anchovies, Olives, and Lemon

WHY THIS RECIPE WORKS

We wanted to develop a chicken and rice recipe that would give us a dish that was moist, flavorful, and clean-tasting as well as easy to make. To avoid overcooked breast meat, we simply added it to the pot about 15 minutes after the legs we...

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