Chicken and Rice with Lemon, Peas, and Scallions
(from LRT’s recipe box)
If you are taking this dish to some one’s home, put the scallions and lemon wedges in a small bowl to serve on the side. Pour the rice into a large baking dish and top with the chicken.
Source: Deliciously Organic website (Carrie Vitt)
Serves 4 peopleCategories: Main dish
Ingredients
- 4 split chicken breasts, bone-in, skin-on
- Sea salt and freshly ground black pepper
- 1 tablespoon coconut oil
- 1 large yellow onion, finely chopped
- 1 1/2 cups brown rice
- 3 garlic cloves, minced
- 1 1/2 teaspoons lemon zest
- 3 cups chicken stock
- 1 cup frozen peas
- 5 scallions (green onions), sliced thin
- 1 lemon cut into wedges
Directions
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Preheat oven to 350ºF and adjust rack to middle position.
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Season the chicken generously with salt and pepper.
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Heat a dutch oven over medium heat for 2 minutes, add coconut oil and then place chicken in pan, skin-side down.
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Cook chicken until golden brown, about 6 minutes.
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Transfer the chicken to a casserole dish, skin-side up, and bake until it reaches 160ºF on a meat thermometer, about 30 minutes.
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Meanwhile, add the onion to the pot and cook until translucent, about 3 to 4 minutes.
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Add the rice and cook, stirring often, until the rice begins to turn a milky white.
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Stir in the garlic and zest and cook for about 30 seconds until fragrant.
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Add the stock, scraping any brown bits off the bottom of the pan.
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Bring to a boil, turn heat down to low, cover, and cook until all of the liquid is absorbed, about 45-90 minutes.
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Remove the pot from the heat.
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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.)
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Allow the rice to stand for 10 minutes.
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Season to taste with salt and pepper.
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When ready to serve, fold in the scallions. Serve rice with chicken and lemon wedges.