One-Pot Chicken + Spring Rice

By garciamoss

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skin-on chicken thighs
• Salt and ground black pepper
• 1 teaspoon ground coriander
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 cups long-grain rice
• 3 tablespoons dry white wine
• 2 1/2 cups chicken stock or water
• 1/2 lemon
• 1 small bunch asparagus, trimmed, cut into bite-size pieces
• 1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, mint and dill

Details

Adapted from blog.cookingchanneltv.com

Preparation

Step 1

Place a wide, high-sided saute pan over medium-high heat with olive oil. Season chicken with salt, pepper and coriander. Sear chicken until golden brown, about 3 minutes per side (it won’t be cooked through). Remove chicken to a plate.

Add shallot, garlic and rice; cook until aromatic and rice begins to toast, about 3 minutes. Add white wine and scrape up any bits stuck to the bottom of the pan. Add chicken stock and bring to a boil. Nestle lemon in the center and arrange chicken skin-side up on rice. Cover with a tight-fitting lid and steam for 12 minutes.

Scatter asparagus over rice, re-cover and continue steaming for 3 minutes. Remove pot from heat and squeeze lemon juice into rice. Add herbs and toss to combine. Season with salt and pepper.

Serve chicken with rice.