Chicken and Rice with Broccoli Pesto

By rbotzl01

By Lindsay Funston
Apr 3, 2016
Photo by Erika LaPresto

Broccoli pesto is the easiest way to upgrade seared chicken thighs.

Ingredients

• 1 c. jasmine rice
• 2 small heads broccoli, florets removed and blanched
• 1 c. fresh basil leaves
• 1/2 c. plus 1 tablespoon extra-virgin olive oil
• 1/4 c. shredded Parmesan
• 1/4 c. almonds
• 1 clove garlic
• 1 tsp. kosher salt
• 8 bone-in skin-on chicken thighs
• Freshly ground black pepper
• Crushed red pepper flakes, for garnish

Details

Preparation time 20mins
Cooking time 40mins
Adapted from delish.com

Preparation

Step 1

1 Cook rice according to package directions.
2 Make pesto: In the bowl of a food processor, combine half the broccoli, basil, and 1/2 cup olive oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined.
3 Season chicken thighs generously with salt and pepper. In a large skillet over medium heat, heat remaining tablespoon oil. Add chicken and cook until skin is crispy and chicken no longer pink, 10 to 12 minutes per side. Transfer to a plate.
4 Add cooked rice to skillet and stir until coated in chicken juices. Return chicken to skillet and add remaining broccoli.
5 Dollop with broccoli pesto and sprinkle with crushed red pepper flakes.