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Classic Chicken And Rice With Carrots And Peas

Classic Chicken And Rice With Carrots And Peas

America's Test Kitchen: One-Pan Wonders, p.49
1 hour
Serves 4

Ingredients

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  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped fine
  • 1½ cups long-grain white rice
  • 3 garlic cloves, minced
  • Pinch red pepper flakes
  • 4 carrots, peeled and sliced on bias ½ inch thick
  • 3½ cups chicken broth
  • 1 cup frozen peas
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley

Instructions

  1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on 1 side, 4 to 6 min- utes; transfer to plate.
  2. Add onion and ½ teaspoon salt to fat left in skillet and cook until softened, about 5 minutes. Stir in rice, garlic, and pepper flakes and cook until fragrant, about 30 seconds. Stir in carrots, then stir in broth, scraping up any browned bits.
  3. Nestle chicken, browned side up, into skillet, along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chicken registers 160 degrees, about 10 minutes.
  4. Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest while finishing rice. Stir rice mixture to recombine, then cover and cook until liquid is absorbed and rice is tender, 5 to 10 minutes.
  5. Off heat, sprinkle with peas, cover, and let warm through, about 2 minutes. Sprinkle with lemon juice and gently fluff rice mixture with fork. Slice chicken into ½-inch-thick slices and arrange on top of rice. Sprinkle with parsley and serve.