Skillet Monterey Chicken with Rice
SERVES 4
WHY THIS RECIPE WORKS We needed a strong punch of flavor to elevate this chicken and rice dish above the ordinary. Adding bacon to the mix was a good jumping-off point; it gave us a meaty, savory foundation. Plain white rice was fairly boring, so to add some interest, we stirred in a can of Mexicorn, which is a blend of sweet corn with red and green bell peppers. With this one ingredient, we’d added a pop of color and some texture to our chicken and rice. Though our dish was on the upswing, test after test yielded dry, flavorless chicken. Clearly, we needed a sauce to add some moisture and impart flavor. The smokiness of the bacon led us to brainstorm about other smoky, savory ingredients. In the end, we landed on barbecue sauce, which added tangy sweetness to the chicken and kept it moist. With a topping of melted Monterey Jack cheese, which we sprinkled over the chicken once it was cooked, we had a boldly flavored new dish guaranteed to wake up the weeknight dinner hour.
|
1 |
cup long-grain white rice |
|
4 |
slices bacon |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts |
|
1 |
(11-ounce) can Mexicorn |
|
½ |
cup barbecue sauce, plus extra for serving |
|
1 |
cup (4 ounces) shredded Monterey Jack cheese |
1. Rinse rice and combine with 1¾ cups water and ⅛ teaspoon salt in bowl. Cover and microwave until liquid is absorbed, about 10 minutes. Fluff rice with fork.
2. Meanwhile, chop bacon and cook in 12-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes; transfer to paper towel–lined plate. Trim chicken, pat dry with paper towels, and season with salt and pepper. Heat bacon fat left in pan over medium heat until just smoking. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
3. Drain Mexicorn and stir into skillet with 1 cup water and microwaved rice, scraping up any browned bits. Nestle chicken and any accumulated juices into rice and brush chicken with ¼ cup barbecue sauce. Simmer gently, covered, until rice is tender and chicken registers 160 degrees, 10 to 15 minutes.
4. Off heat, brush chicken with remaining ¼ cup barbecue sauce and top with cheese. Cover and let sit until cheese melts, 2 to 3 minutes. Transfer chicken to platter. Gently fold bacon into rice and season with salt and pepper to taste. Serve with extra barbecue sauce.