Chicken With Pesto Rice
Recipe: #43407
August 12, 2024
Categories: Chicken, Rice, White Rice Mediterranean, Bone-in Pieces, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (441.3 g)
- Calories 650.8
- Total Fat - 34.8 g
- Saturated Fat - 9.7 g
- Cholesterol - 158.7 mg
- Sodium - 950.4 mg
- Total Carbohydrate - 44.3 g
- Dietary Fiber - 8.4 g
- Sugars - 8.1 g
- Protein - 41.6 g
- Calcium - 236.5 mg
- Iron - 3.8 mg
- Vitamin C - 40.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375 F.
Step 2
Pat the chicken dry, then season it all over with salt and pepper to taste.
Step 3
Mince the shallot and smash the garlic.
Step 4
Arrange the chicken thighs in the pam sprayed 12 inch skillet skin side down.
Step 5
Sear for 3 to 4 minutes, until the fat begins to render, then add the shallot and garlic around the chicken.
Step 6
Season the shallot with a pinch of salt.
Step 7
Cook the chicken, undisturbed but moving the shallots and garlic around, until the chicken skin is golden and releases easily from the pan, about 15 minutes.
Step 8
Flip the chicken skin side up.
Step 9
Pour in the stock, and add the rice, pesto, and salt and pepper to taste.
Step 10
Halve 1 lemon and squeeze the juice into the skillet. Use tongs to evenly spread the rice and liquid around the chicken.
Step 11
Add rind to pan.
Step 12
Increase the heat to high and bring to a boil, then transfer the skillet to the oven, covered.
Step 13
Roast for 30 minutes, or until the rice has absorbed much of the liquid.
Step 14
Add thawed frozen green beans and olive oil drizzled over.
Step 15
Garnish with the feta and 1/8 cup of pesto.
Step 16
Bake 10 minutes more uncovered.
Step 17
Serve with the lemon wedges.
Tips
No special items needed.
0 Reviews
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