SERVES 4
Be sure to use chicken breasts that are roughly the same size to ensure even cooking.
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed (see note) |
Table salt and ground black pepper |
|
½ |
cup unbleached all-purpose flour |
3 |
tablespoons vegetable oil |
1 |
onion, minced |
1½ |
cups long-grain white rice |
3 |
garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
4½ |
cups low-sodium chicken broth |
1 |
(10-ounce) package frozen broccoli florets, thawed |
4 |
ounces cheddar cheese, shredded (about 1 cup) |
1 |
teaspoon hot sauce |
1. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in the flour to coat and shake off any excess. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add the onion and ½ teaspoon salt and cook until softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in the broth, scraping up any browned bits. Nestle the chicken and any accumulated juices into the rice, browned side up. Cover and cook over medium heat until the liquid is absorbed and the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.
4. 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.
5. Off the heat, gently fold the broccoli, ½ cup of the cheddar, and the hot sauce into the rice and season with salt and pepper to taste. Sprinkle the remaining ½ cup cheddar over the top, cover, and let sit until the cheese melts, about 2 minutes. Serve with the chicken.