Cornish Hens on Bok Choy Pilaf

We love Cornish hens now and again and I like to pair them with some kind of rice as almost a one pot meal.  This time we had our veggies in the rice and truly only used one  "pot".


2 Cornish hens about 1  1/4 pounds each, split, backbones removed
Salt, pepper and paprika to season the hens
2 Tbl olive oil
2 Tbl butter
1 cup diced onion
2 cloves minced garlic
1 tsp fennel powder
1 tsp salt
1/2 tsp black pepper
1  1/2 cups raw long grain white rice
10 to 15 small baby bok choy or Shanghai bok choy cut crosswise in 1/2 inch pieces
3 cups chicken broth

Heat the butter and olive oil in a large shallow pan with a lid that is oven proof.
Season the hen halves liberally with salt, pepper and paprika.
Brown the hens on each side until golden and remove from the pan temporarily.
To the same pan add the diced onion and garlic and saute until the onion softens a bit. 
Stir in the fennel powder, salt and pepper.
Stir in the rice, add 2 cups of the chicken broth and simmer the mixture for 4 or 5 minutes.  Stir in the bok choy and then push the mixture around the rim of the pan.
Nestle the hens, skin side up, in the center of the pan and pour the remaining cup of chicken broth over all.
Cover and bake for 30 minutes in a preheated 350F oven  Uncover, stir the rice a bit (adding more broth if the rice is dry) and continue to bake 20 to 30 minutes more until the hens are done.