Chicken with Rice and Peas
Active Time: 20 minutes | Total Time: 1 hour 5 minutes | Serves Serves 4 | Watch Video | Gluten Free
- 8 small chicken thighs (about 2 pounds)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, chopped
- 1 teaspoon grated lemon zest (from 1 lemon)
- 8 sprigs fresh thyme
- 1 ½ cups brown rice
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 cup frozen peas, thawed
- 1 lemon, cut into wedges
Pat the chicken dry with paper towels. Season the chicken with the salt and pepper (¼ teaspoon salt & 6 turns on pepper mill per side).
Heat the oil in a large (5- to 6-quart) pot with a tight fitting lid. Add the chicken skin-side down and cook until the skin is golden brown and crisp, about 10 minutes; turn the chicken over and cook 2 minutes more. While the chicken cooks, prepare and measure the remaining ingredients.
Stir the garlic and thyme into the pot and cook until fragrant, about 1 minute. Add the rice and stir to coat it evenly with the oil. Add the chicken broth, water, and lemon zest and bring to a boil. Cover the pot, reduce heat to low and simmer until the rice is tender and the chicken is cooked through, 45 to 50 minutes. Stir in the peas and cook until heated through, 2 to 3 minutes. Serve with the lemon wedges.
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