Chicken and Rice With Peas and Scallions

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 52mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement