hadn't yet received their five minutes of fame.
Cover partially and simmer over low heat until the chicken is cooked through, 30 minutes.Strain the broth and reserve the chicken thigh.
You should have about 5 1/2 cups of broth.. Preheat the oven to 325°.Measure out 1 cup of the broth and reserve.In a 3- to 4-quart casserole or Dutch oven, combine the remaining 4 1/2 cups of broth with the rice and bring to a simmer over moderate heat.
Cover and bake for about 20 minutes, stirring occasionally, until the rice is tender and a thick porridge has formed..Drain the scallops and transfer to a small saucepan.
Add 1/2 cup of the reserved broth and bring to a simmer.
Using a slotted spoon, transfer the scallops to a plate.Their chorizo-stuffed burrito, served naked on a plate, doesn't pull any silly punches: It's just high quality housemade chorizo, eggs, and pepper jack cheese rolled with onions and cilantro in a tortilla.
And it's a thing of beauty.Wash it down with their Eiskaffee, a cold brew and vanilla ice cream float.
Burritos aside, do try their biscuits and gravy topped with the tenderest of omelets, a dish for which they're well known.. California: Al & Bea’s, Los Angeles.Despite the merits of the massive and rice-filled Mission burrito, named for the San Francisco neighborhood where it was popularized in the 1960s, we have to go with a Los Angeles spot for the California pick.