Chicken and Rice with Peas and Scallions

Let me first say that yesterday I wrote a Pulitzer-Prize-worthy blog post about how to make this recipe.  Seriously, the President of the Internet was going to come knocking at my door and award me the “Best Blog Post EVER” award and I could retire to Fiji a happy girl.

Well, genius girl over here wrote the whole post and somehow magically deleted it.

I spent hours crying about it last night.

That’s a lie..  But I will say I was and am pretty annoyed about it.  This post probably won’t be nearly as insightful, especially due to the fact that I’m completely bitter about the whole thing now.

As I’ve mentioned in previous posts, I use chicken frequently, especially for weeknight meals.  It’s easy, versatile, and healthy.  However, chicken can easily be bland or you can get tired of preparing it the same old way.  I often like to try new and different variations of chicken to keep the weeknight meal easy, but still tasting interesting and flavorful.

This recipe is great because for a large portion of it, you just kind of left the chicken and rice do it’s thing.  You have a limited number of hours when you get home from work to relax.  Would you rather:

(a) Play with your puppy and make her arms dance around to the YMCA?

or

(b) Sit behind a hot stove, stirring and fussing over a meal?

Uh, that YMCA thing was just a hypothetical…I wouldn’t actually do that to a puppy…

Anyways… Pound each chicken breast to 1/2-inch thickness between sheets of plastic wrap.   Pat dry with paper towel, season with salt and pepper, and dredge in a shallow bowl of flour.  Shake off excess flour.

Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking.  Lay the chicken breasts in the oil and cook until lightly browned on both sides 6 to 8 minutes.  Chicken will not be fully cooked through at this point.  Transfer chicken to plate and pour off excess fat from skillet.

Add the butter to the skillet and melt over medium heat.  Add onion or shallot and 1/2 tsp of salt and cook until softened. Stir in the rice, garlic, and red pepper flakes and cook until fragrant, about 30 seconds.

Stir in the chicken broth, scraping up any browned bits on the bottom of the pan (this is flavor!).  Nestle the chicken into the rice and bring to a simmer.  Cover and reduce the heat to medium-low.  Cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.

Transfer the chicken to a clean plate, scraping any bits of half-cooked rice that may be stuck to the breasts.  Tent loosely with foil to keep warm.  Cover the rice and continue to cook mover medium-low heat, stirring occasionally, until the liquid has been absorbed and rice is tender, about 10 minutes.

Off the heat, sprinkle the peas over the rice, cover, and allow to warm through, about 2 minutes.  Add the scallions and lemon juice and gently stir into the rice.  Season with salt and pepper to taste and serve the rice with the chicken.

Easy, Peasy

Ingredients

  • 4 (5- to 6-ounce) boneless, skinless chicken breasts
  •   Salt and ground black pepper
  • 1/2 cup unbleached all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 medium onion or shallot, minced
  • 1 1/2 cups long-grain white rice
  • 3 medium cloves garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
  •   Pinch red pepper flakes (or more, if you’re me..)
  • 4 1/2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 5 scallions , sliced thin
  • 2 tablespoons fresh lemon juice

Serves 4

Recipe Adapted from America’s Test Kitchen, Season 7: Streamlined Chicken Skillet Suppers

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Tags: , , ,

Categories: Poultry, Recipes

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