Baked Rice With Brussels Sprouts And Chicken

• 3 cups brussels sprouts, trimmed
• 2 1/2 teaspoons olive oil
• 4 boneless, skinless chicken thighs
• 3 1/2 cups chicken broth, homemade or low-sodium canned
• 2 large cloves garlic, peeled and minced
• 1 medium onion, peeled and thinly sliced
• 1/2 cup white wine
• 2 cups short-grain rice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• 1/2 teaspoon grated orange zest
• 4 teaspoons chopped fresh cilantro

1. Bring a large pot of water to a boil.
2. Add the brussels sprouts and blanch for 5 minutes.
3. Drain well and cut sprouts in half.
4. Set aside.
5. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat.
6. Add the chicken thighs and sear until browned, about 3 minutes each side.
7. Remove the chicken from the skillet and set aside.
8. Preheat oven to 350 degrees.
9. Begin to bring the chicken broth to a boil in a medium saucepan.
10. Meanwhile, add the remaining oil to the skillet.
11. Add the garlic and onion and cook until softened, about 5 minutes.
12. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute.
13. Add the rice and stir constantly for 30 seconds.
14. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
15. Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes.
16. Stir in the brussels sprouts and lay the chicken over the rice.
17. Bake, uncovered, until the liquid is absorbed, about 20 minutes.
18. Remove the pan from the oven and cover with a kitchen towel.
19. Let stand for 10 minutes.
20. Season the rice with additional salt if needed and pepper to taste.
21. Sprinkle with cilantro.
22. Divide the chicken and rice among 4 plates and serve immediately.

brussels sprouts, olive oil, chicken thighs, chicken broth, garlic, onion, white wine, shortgrain rice, ground cumin, ground coriander, salt, freshly ground pepper, orange zest, fresh cilantro

Taken from cooking.nytimes.com/recipes/8331 (may not work)