Chicken and Pesto Rice With Peas

Ingredients

• 2 lb boneless, skinless chicken thighs (cut into 1-inch cubes)
• salt (plus 2 tsp divided for seasoning and cooking)
• black pepper (plus 2 tsp divided for seasoning and cooking)
• crushed red pepper (a pinch)
• 2 tbsp extra-virgin olive oil
• 0.5 medium white or yellow onion (minced)
• 6 garlic cloves (minced)
• 2 cup long-grain white rice (rinsed)
• 4 cup chicken broth (32 ounces)
• 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)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Season the 1-inch chicken thigh cubes with approximately 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper.

3. 3

   Place a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add 2 tablespoons of extra-virgin olive oil and allow it to heat for a few minutes until shimmering.

4. 4

   Add the seasoned chicken to the pot. Cook, stirring occasionally, until the chicken is slightly browned on the outside but not cooked through, about 5 minutes. Remove the chicken from the pot and set it aside on a plate.

5. 5

   Reduce the heat to medium-low. Add the minced onion, minced garlic, and the remaining 1 teaspoon each of salt and pepper to the pot. Cook for 2 to 3 minutes, using a spoon to scrape up any browned bits (fond) from the bottom of the pan, until the garlic is fragrant.

6. 6

   Increase the heat to high. Add the rinsed rice, 4 cups of chicken broth, and 3/4 cup of pesto to the pot. Stir well to combine all ingredients. Cover the pot and bring the liquid to a boil, which should take 3 to 5 minutes.

7. 7

   Once boiling, remove the pot from the heat. Stir the browned chicken and any accumulated juices back into the rice mixture. Cover the pot tightly with its lid.

8. 8

   Transfer the covered pot to the preheated oven. Bake for about 20 minutes, or until the rice is tender and the chicken is fully cooked through.

9. 9

   Remove the pot from the oven. Stir in the frozen peas, then replace the lid. Let the pot sit undisturbed for 5 minutes; this allows the peas to steam through and the rice to reach a creamy consistency.

10. 10

    Serve the dish hot, topped with fresh chopped basil, a squeeze of lemon juice, and an extra dollop of pesto if desired.

Notes

Rinsing the rice is important to remove excess starch, ensuring the grains stay distinct. If using store-bought pesto, look for one with a bright green color for the best flavor.

Nutrition per serving

• main
• one-pot
• chicken
• rice
• pesto
• weeknight dinner
• baked