Tuesday, September 10, 2013
Garden-Fresh Chicken and Rice
To guarantee perfectly cooked chicken, use breasts that are all the same size and weight.
2 cups low-sodium chicken broth
1 cup long grain white rice
Salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds) (see note)
3 tablespoon unsalted butter
2 small zucchini, halved lengthwise and sliced thin
1 cup corn kernels, fresh or frozen
3 scallions, sliced thin
1. Combine 1 cup broth, rice, and 3⁄4 teaspoon salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons butter in large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
2. Melt remaining butter in now-empty skillet. Cook zucchini and corn until browned, about 3 minutes. Transfer to medium bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 2 minutes. Slice chicken and serve with rice.