Lemony Chicken and Rice Skillet
Recipe by gingham
Chicken thighs and rice cooked together in one pan, with lemon and peas at the end. Dinner stays simple and so does the washing up.
Ingredients
- 1 1/2 lb chicken thighs, boneless and skinless
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice
- 3 cups chicken stock
- 1 lemon, zested and juiced
- 1 cup frozen peas
- 2 tbsp butter
- A handful of parsley, chopped
Method
Season the chicken all over with 1 teaspoon of the salt and the pepper.
Heat the oil in a large, deep skillet with a lid over medium-high heat. Brown the chicken for about 4 minutes a side, until golden. It doesn't need to cook through yet. Move it to a plate.
Lower the heat to medium. Add the onion and cook until soft, about 5 minutes, scraping up the browned bits. Add the garlic and rice and stir for 2 minutes, until the rice smells toasty.
Pour in the stock, the lemon zest, and the rest of the salt, and bring to a boil. Nestle the chicken into the rice, cover, turn the heat to low, and cook for 18 minutes.
Scatter the peas over the top, cover again, and take the pan off the heat. Let it sit for 5 minutes, until the rice is tender and the peas are hot.
Stir in the butter and lemon juice, taste for salt, and finish with parsley.
Notes from the source
Keep the lid on while the rice cooks, since peeking lets the steam out. Leftovers warm up well with a splash of water.