Homemade Peach melba Recipe
July 8, 2024Difficulty
Easy / Beginner
Total time
55 Mins
Cook Time
30 Mins
Servings
4 - 6
Description
This one-pot chicken and rice recipe is perfect for busy weeknights, delivering the rich flavor of slow-cooked meals in a fraction of the time. Discover the best tips and tricks for making it, along with ideas for customization.
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. In a bowl, toss the chicken with paprika, 1 teaspoon of salt, and some pepper. Place the chicken in the skillet, skin-side down, and cook without moving it for 4 to 5 minutes, until the skin turns golden but not too dark. Use a metal spatula to transfer the chicken to a plate, then add the remaining tablespoon of oil to the skillet.
- Add the carrots, celery, and shallots to the skillet, cooking them for 4 to 5 minutes, stirring occasionally, until they soften without browning. Mix in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon of salt, and some pepper, and cook for about 1 minute, just until the garlic becomes fragrant. Stir in the rice and let it toast for about 2 minutes without stirring. Pour in the chicken stock, add another 1/2 teaspoon of salt, and mix everything together. Place the chicken thighs back into the pan, skin-side up. Bring it all to a boil, then cover, lower the heat, and let it simmer for 15 to 20 minutes, until the rice is tender and the chicken is fully cooked. Meanwhile, preheat the broiler.
- Take the lid off the pan and broil the chicken for 2 to 3 minutes, until the skin is crispy and golden. Finish by sprinkling with chives.
Nutrition (per serving)
Calories 432 | Total Fat 22 g | Saturated Fat 5 g | Carbohydrates 37 g | Dietary Fiber 4 g | Sugar 5 g | Protein 22 g | Cholesterol 97 mg | Sodium 886 mg
#OnePotMeals
#QuickDinners
#ChickenAndRice
#WeeknightRecipes
#EasyCooking
#FlavorfulFood
#FamilyDinner
#CookingTips
#MealPrep
#ComfortFood
Ingredients
- Canola oil – 2 tablespoons
- Chicken thighs, bone-in, skin on (about 6 ounces each) – 4 to 6
- Paprika – 1/2 teaspoon
- Kosher salt and freshly ground black pepper – to taste
- Carrots, sliced into 1/4-inch rounds (about 12 ounces) – 4 medium
- Celery, sliced 1/4-inch thick (about 9 ounces) – 3 stalks
- Shallots, finely diced (about 4 ounces) – 2 large
- Garlic, minced – 2 cloves
- Fresh thyme leaves, chopped – 1 tablespoon
- Fresh oregano leaves, chopped – 1 tablespoon
- Lemon zest, finely grated – 2 teaspoons
- Lemon juice – 1 tablespoon
- Long-grain rice – 1 cup
- Low-sodium chicken stock – 2 cups
- Fresh chives, chopped – 1 tablespoon
About me
Welcome to Your Culinary Companion, your ultimate destination for culinary inspiration, where passion for food meets creativity in the kitchen. Our online cooking recipe book website is designed to be your go-to resource for a plethora of delicious recipes, cooking tips, and culinary adventures.
