I was lazy and thought of this one pot recipe. The rice came out almost risotto like which was really tasty and the chicken breast was very moist since it cooked in a moist environment. I would definitely make this dish again. You could change up the seasonings and give it either an asian or mexican flair.
Ingredients:
2 bonless, skinless chicken breasts
1 tbs. olive oil
salt and pepper to taste
1 cup uncooked white rice
2 1/4 cups chicken stock
Juice and zest of 1 lemon
Directions:
1. Pour olive oil into a medium sized skillet. Season chicken with salt and pepper. Brown chicken in the oil over medium high heat until both sides have a nice sear, about 2-3 minutes per side.
2. Remove chicken and set aside. Add rice to the same pan with the chicken stock, lemon zest, and lemon juice. Scrap the bottom of the pan with a wooden spoon to release all of the good browned bits from the bottom of the pan.
3. Bring to a boil, add chicken back to the pan on top of the rice and cover pan with a lid. Reduce heat to low and cook for about 25 minutes or until rice has absorbed all of the liquid. Turn the heat off and allow the pan to sit on the stove for another 5 minutes.
4. Take chicken breast out and slice. Serve on a plate with a side of the rice. I like to add a lot of fresh herbs to my rice but this is optional. Garnish with some lemon wedges and serve!
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