Lemony Chicken and Rice
Karen Heath
ingredients
- 4 split-chicken breasts
- salt and pepper
- 2 tsp vegetable oil
- 1 large onion, chopped fine
- 1 1/2 cups long grain rice
- 1/8 tsp hot red pepper flakes
- 3 medium garlic cloves, minced
- 1 1/2 tsp grated zest and 2 Tbls juice from lemon
- 1 3/4 cups chicken broth
- 1 cup water
- 5 medium scallions, sliced thin
- 1 lemon, cut into wedges
directions
- 1
Preheat oven to 350 F
- 2
Season chicken liberally with salt and pepper
- 3
Heat in Dutch oven medium heat until just smoking
- 4
Add chicken, skin-side down, cook until golden brown about 6 mins
- 5
Put chicken in casserole dish and bake until reaches 160 F on instant-red thermometer, 30-35 mins
- 6
Meanwhile, remove all but 2 Tbls fat from pot and return to medium heat
- 7
Add onion and 1 tsp salt and cook until soft, 3-4 mins
- 8
Add rice and pepper flakes and cook, stirring often until rice begins to turn translucent, about 3 mins
- 9
Add garlic and lemon zest and cook for 30 secs
- 10
Add broth and water, scraping pan pan bottom
- 11
Bring to full simmer
- 12
Turn heat to low, cover, and cook until all liquid is absorbed, 15-18 mins
- 13
Remove pot from heat, let stand 10 mins
- 14
Fold lemon juice and scallions into rice gently with fork and season with salt and pepper to taste
- 15
Serve rice and chicken with lemon wedges
notes
Use bone-in, skin-on chicken breasts
Source: Karen
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