Chicken and Rice

Chicken and Rice is one of my family’s favorite recipes. I got this recipe from my favorite cookbook, The Quick Recipe (The Best Recipe Series) Chicken and Rice . This cookbook won the James Beard award in the general category in 2004 and every single recipe I have tried is amazing. Make sure your split chicken breasts are hormone and broth-free. Also make sure your chicken broth does not contain gluten. There are a few gluten-free chicken broths out there- I think Pacific Foods has one. I try to make homemade chicken broth every other week. I freeze whatever I don’t think I will use and use it the next week. I love being able to control the sodium content and ensure that my broth is gluten-free. I buy a 3.5 lb chicken for my broth, so I will also have cooked chicken to throw into recipes that week.


lemon chicken and rice Chicken and Rice

4 Split Chicken Breasts, bone in, skin on (10-12 oz. each)

2 teaspoons vegetable oil

1 1/2 teaspoons of lemon zest

juice from one lemon

lemon wedges

3 garlic cloves, minced

1 onion, chopped fine

1/8 teaspoon red pepper flakes

1 1/2 cups basmati or jasmine rice

1 3/4 cup chicken stock or reduced sodium chicken broth

1 cup water

5 scallions, sliced thin

1 cup green peas


For the chicken:

Preheat the oven to 350 degrees. Prepare the chicken to be cooked. Season with salt and pepper. Heat oil in a dutch oven on med. heat until steaming. Cook the split chicken breasts skin side down about 6 minutes. Place chicken in a casserole dish and cook for about 30 minutes until an instant-read thermometer reaches 160 degrees.

For the rice:

Reserve only 2 tablespoons of oil from dutch oven. Cook the onion with a little bit of salt until translucent. Add the red pepper flakes and rice and cook until rice begins to be translucent- about three minutes. Add lemon zest and garlic and cook for about 30 seconds. Pour in the chicken stock and water and heat to a boil. Scrape the brown bits off the bottom of the pan. Turn heat to low, cover and cook for 16-18 minutes. Once the rice is cooked, remove from heat and add peas. Cover the top of the dutch oven with a towel and lid and let sit for 10 minutes. Toss with lemon juice and scallions. Serve with the lemon wedges.

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