This is America’s Test Kitchen’s version of a quick chicken and rice meal, without the canned soup. As I was looking over the recipe and saw the cook times for both the chicken and rice, I thought there was no way that those times could be right. Recipes like this notoriously end up taking double the stated times (or more) and are nowhere near easy or fast. I almost didn’t make this because I was sure I was right. But, I decided I’d make it just to prove my point. Imagine my surprise when the stated cooking times were right on. Not only that, but it actually tasted really good, despite the simplicity of the ingredients. This was one of the few times I was glad to be wrong!
Serves 4“Be sure to use chicken breasts that are roughly the same size to ensure even cooking.”
- 4 (6 to 8-ounce) boneless, skinless chicken breasts, trimmed (see note)
- Table salt and ground black pepper
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 medium onion, minced
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- Pinch red pepper flakes
- 1½ cups long-grain white rice
- ½ cup dry white wine
- 4½ cups low-sodium chicken broth
- 1 cup frozen peas
- 5 scallions, sliced thin
- 2 tablespoons juice from 1 lemon
- Lemon wedges, for serving
Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in the flour to coat and shake off any excess. Heat the oil in a 12-inch non-stick skillet over medium-high heat just until smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.
Off the heat, add the butter to the skillet, and swirl to melt. Add the onion and ½ teaspoon salt and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the rice thoroughly and let toast for about 30 seconds.
Stir in the wine and let the rice absorb it completely, about 1 minute. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice, browned side up, and add any accumulated juices. Cover and cook over medium heat until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.
Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice to the rice. Season with salt and pepper to taste and serve with the chicken and lemon wedges.
From: The Complete America’s Test Kitchen TV Show Cookbook 2001-2013