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). 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.
CHICKEN AND RICE with LEMON, PEAS, and SCALLIONS
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
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.