SERVES 4
TOTAL TIME: 45 minutes
Be careful not to overcook the chicken in step 3 or it will taste dry.
|
2¾ |
cups low-sodium chicken broth |
|
1 |
cup long-grain white rice, rinsed |
|
2 |
tablespoons vegetable oil |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
Salt and pepper |
|
|
3 |
shallots, sliced thin |
|
3 |
garlic cloves, minced |
|
3 |
carrots, peeled and sliced ¼ inch thick |
|
2 |
tablespoons minced fresh parsley |
|
2 |
tablespoons lemon juice |
1. Combine 1¾ cups broth and rice in bowl, cover, and microwave until liquid is absorbed, about 10 minutes. Fluff rice with fork.
2. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
3. Add remaining 1 tablespoon oil, shallots, and ½ teaspoon salt to now-empty skillet and cook over medium heat until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in remaining 1 cup broth, microwaved rice, and carrots, scraping up any browned bits. Nestle browned chicken, with any accumulated juices, into rice, cover, and simmer gently until rice is tender and chicken registers 160 degrees, 10 to 15 minutes.
4. Transfer chicken to platter, brushing any rice that sticks to chicken back into skillet. Gently fold parsley and lemon juice into rice. Season with salt and pepper to taste and serve.
VARIATIONS
SKILLET CHICKEN AND CHIPOTLE RICE WITH TOMATOES, OLIVES, AND SCALLIONS
Omit carrots. Add 2 teaspoons minced canned chipotle chile in adobo sauce to skillet with garlic. Add 1 (14.5-ounce) can diced tomatoes, drained, to skillet with broth. Substitute ⅓ cup pitted large green olives, chopped coarse, and 3 thinly sliced scallions for parsley and lemon juice.
SKILLET CHICKEN AND CURRIED COCONUT RICE WITH PEAS
Omit carrots. Substitute 1 (14-ounce) can light coconut milk for broth in step 1. Add 1 tablespoon green curry paste to skillet with garlic. Substitute 2 tablespoons minced fresh cilantro for parsley and 2 tablespoons lime juice for lemon juice. Add ⅔ cup thawed frozen peas to skillet with cilantro and lime juice.