Chicken And Rice With Lemon Peas And Scallions Recipes

PERFECT SKILLET CHICKEN AND RICE

Steps:

• Pat the chicken dry with paper towels and season with salt and pepper.
• Dredge the chicken in flour to coat and shake off any excess.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
• Transfer the chicken to a plate and set aside.
• Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the rice thoroughly and let toast for about 30 seconds.
• Stir in the wine and let the rice absorb it completely, about 1 minute.
• Stir in the broth, scraping up any browned bits.
• Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
• Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
• Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
• Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
• Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
• Add the scallions and lemon juice to the rice.
• Season with salt and pepper to taste and serve with the chicken and lemon wedges.

CHICKEN AND RICE WITH LEMON, PEAS, AND SCALLIONS

Steps:

• Preheat oven to 350ºF and adjust rack to middle position. Season the chicken generously with salt and pepper. Heat a dutch oven over medium heat for 2 minutes. Add ghee and then place chicken in pan, skin-side down. Cook chicken until golden brown, about 6 minutes. Transfer the chicken to a casserole dish, skin-side up, and bake until it reaches 160ºF on a meat thermometer, about 30 minutes.
• Meanwhile, add the onion to the pot and cook until translucent, about 3 to 4 minutes. Add the rice and cook, stirring often, until the rice begins to turn a milky white. Stir in the garlic and zest and cook for about 30 seconds until fragrant. Add the stock, scraping any brown bits off the bottom of the pan. Bring to a boil, turn heat down to low, cover, and cook until all of the liquid is absorbed, about 45-90 minutes. Remove the pot from the heat. Sprinkle the peas over the rice and drape a clean towel over the pot and put the lid on. (The towel absorbs the moisture so the rice remains fluffy.) Allow the rice to stand for 10 minutes. Season to taste with salt and pepper.
• When ready to serve, fold in the scallions. Serve rice with chicken and lemon wedges.

CHICKEN AND RICE WITH PEAS AND SCALLIONS

Steps:

• Pat chicken dry with paper towels and season with salt and pepper.
• Dredge chicken in flour to coat and shake off excess.
• Heat oil in a large nonstick skillet over med-high heat until just smoking.
• Brown chicken well on one side, about 5 minutes.
• Transfer chicken to plate and set aside.
• Add butter to skillet and return to medium heat until melted.
• Add onion and 1/2 teaspoon salt; cook until softened, about 5 minutes.
• Stir in rice, garlic, and red pepper flakes; cook until fragrant, about 30 seconds.
• Stir in broth, scraping up any browned bits.
• Nestle chicken into rice, browned-side up.
• 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.
• Transfer chicken to clean plate.
• Off heat, sprinkle peas over rice and cover, let warm through, about 2 minutes.
• Add scallions and lemon juice and gently fold into rice.
• Season with salt and pepper to taste and serve with chicken.

LEMON CHICKEN WITH RICE AND SCALLIONS

Steps:

• Heat 2 teaspoons of olive oil in an ovenproof paella pan or large, deep skillet over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the skillet and season with 1/2 teaspoon of salt and pepper to taste. Lower the heat to medium. Add the remaining olive oil, the garlic and the scallions and cook, stirring, until softened, about 1 minute.
• Preheat oven to 350 degrees. Bring the broth to the boil in a medium-size saucepan. Add the rice to the garlic and scallions and stir for 30 seconds. Add the broth, wine and 1 1/2 teaspoons of salt. Turn the heat to low and simmer slowly, stirring frequently, until most, but not all, of the liquid is absorbed, about 15 minutes. Push the lemon slices down into the rice and lay the chicken over it. Bake, uncovered, until the liquid is absorbed, about 20 minutes.
• Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Top with the mint and parsley. Divide among 4 plates and serve immediately.