Chicken and Rice With Peas and Scallions |
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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 4 |
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America's Test Kitchen Ingredients:
4 boneless skinless chicken breasts |
salt |
ground black pepper |
1/2 cup unbleached all-purpose flour |
2 tablespoons vegetable oil |
2 tablespoons unsalted butter |
1 onion, minced |
1 1/2 cups instant rice |
3 garlic cloves, minced |
red pepper flakes, a pinch (or to taste) |
1 1/2 cups low sodium chicken broth |
1 cup frozen peas |
5 scallions, sliced thin |
2 tablespoons fresh lemon juice |
Directions:
1. Pat chicken dry with paper towels and season with salt and pepper.
2. Dredge chicken in flour to coat and shake off excess.
3. Heat oil in a large nonstick skillet over med-high heat until just smoking.
4. Brown chicken well on one side, about 5 minutes.
5. Transfer chicken to plate and set aside.
6. Add butter to skillet and return to medium heat until melted.
7. Add onion and 1/2 teaspoon salt; cook until softened, about 5 minutes.
8. Stir in rice, garlic, and red pepper flakes; cook until fragrant, about 30 seconds.
9. Stir in broth, scraping up any browned bits.
10. Nestle chicken into rice, browned-side up.
11. Cover and cook on med-low heat until liquid is absorbed and thickest part of chicken is 160° on instant-read thermometer, about 10 minutes.
12. Transfer chicken to clean plate.
13. Off heat, sprinkle peas over rice and cover, let warm through, about 2 minutes.
14. Add scallions and lemon juice and gently fold into rice.
15. Season with salt and pepper to taste and serve with chicken.
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