Imported from the web

Chicken and Pesto Rice With Peas

Name: Chicken and Pesto Rice With Peas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 lb boneless, skinless chicken thighs (Cut into 1-inch cubes); salt (About 1 tsp for seasoning the chicken, plus about 1 tsp for the onion and garlic; the ingredient list gives no fixed amount beyond this instruction); black pepper (About 1 tsp for seasoning the chicken, plus about 1 tsp for the onion and garlic); crushed red pepper (A pinch); 2 tbsp extra-virgin olive oil; 0.5 white or yellow onion (Medium; minced); 6 garlic (Cloves, minced); 2 cup long-grain white rice (Rinsed); 4 cup chicken broth; 0.75 cup pesto (Store-bought or homemade, plus more for serving); 10 oz frozen peas; 0.25 cup fresh basil (Roughly chopped; for serving); 1 lemon (For serving; squeeze over the dish)

Imported by Johan Pordon on SeeMeCook

Boneless chicken thighs, rice and peas bake together with pesto, garlic and onion for a herby, one-pot meal. Fresh basil, lemon and extra pesto brighten it just before serving.

5 servings45 minAmerican

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Ingredients

2 lb boneless, skinless chicken thighs (Cut into 1-inch cubes)
salt (About 1 tsp for seasoning the chicken, plus about 1 tsp for the onion and garlic; the ingredient list gives no fixed amount beyond this instruction)
black pepper (About 1 tsp for seasoning the chicken, plus about 1 tsp for the onion and garlic)
crushed red pepper (A pinch)
2 tbsp extra-virgin olive oil
0.5 white or yellow onion (Medium; minced)
6 garlic (Cloves, minced)
2 cup long-grain white rice (Rinsed)
4 cup chicken broth
0.75 cup pesto (Store-bought or homemade, plus more for serving)
10 oz frozen peas
0.25 cup fresh basil (Roughly chopped; for serving)
1 lemon (For serving; squeeze over the dish)

Steps

1
Heat the oven to 400°F (about 200°C).
2
Season the chicken pieces with about 1 teaspoon each of salt and black pepper, plus a pinch of crushed red pepper.
3
Set a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the olive oil. Let the oil heat for a few minutes.
4
Add the chicken and cook, stirring, until slightly browned but not cooked through, about 5 minutes. Remove it from the pot and set aside.
5
Add the minced onion and garlic to the pot with about 1 teaspoon each of salt and black pepper. Cook over medium-low heat, scraping the browned bits from the bottom, until the garlic is fragrant, 2 to 3 minutes.
6
Turn the heat to high. Add the rinsed rice, chicken broth and pesto, then stir to combine.
7
Cover the pot and let the mixture come to a boil, 3 to 5 minutes.
8
Remove the pot from the heat. Stir the chicken and any accumulated juices into the rice.
9
Cover the pot and transfer it to the oven. Bake until the rice and chicken are fully cooked, about 20 minutes.
10
Remove the pot from the oven and stir in the frozen peas.
11
Cover and let stand for 5 minutes so the peas cook and the rice becomes creamy.
12
Serve topped with chopped fresh basil, a squeeze of lemon and more pesto.

Notes

The recipe states a yield of 4 to 6 servings. The chicken broth measurement is given as 4 cups/32 ounces. Extra pesto is listed for serving but no amount is specified.