Ingredients Jump to Instructions ↓

  1. Lemon Chicken With Rice and Scallions

  2. Yield: Four servings.

  3. 3 teaspoons olive oil

  4. 1 chicken, about 3 pounds, cut into serving pieces and skinned

  5. 2 teaspoons salt, plus more to taste

  6. Freshly ground pepper to taste

  7. 2 small cloves garlic, peeled and minced

  8. 8 scallions, trimmed and thinly sliced

  9. 3 1/2 cups chicken broth, homemade or low-sodium canned

  10. 2 cups short-grain rice

  11. 1/2 cup white wine

  12. 1 lemon, thinly sliced

  13. 1/4 cup chopped fresh mint

  14. 1/4 cup chopped Italian parsley

  15. Heat 2 teaspoons of olive oil in an ovenproof paella pan or large,

  16. deep skillet over medium-high heat. Add the chicken and sear until

  17. browned, about 4 minutes per side. Remove from the skillet and season with 1/2 teaspoon of salt and pepper to taste. Lower the

  18. heat to medium. Add the remaining olive oil, the garlic and the

  19. scallions and cook, stirring, until softened, about 1 minute.

  20. Preheat oven to 350 degrees. Bring the broth to the boil in a

  21. medium-size saucepan. Add the rice to the garlic and scallions and 30 seconds. Add the broth, wine and 1 1/2 teaspoons of

  22. salt. Turn the heat to low and simmer slowly, stirring frequently,

  23. until most, but not all, of the liquid is absorbed, about 15 minutes.

  24. Push the lemon slices down into the rice and lay the chicken over

  25. it. Bake, uncovered, until the liquid is absorbed, about 20 minutes.

  26. Remove the pan from the oven and cover with a kitchen towel. Let

  27. stand for 10 minutes. Season the rice with additional salt if needed

  28. and pepper to taste. Top with the mint and parsley. Divide among 4

  29. plates and serve immediately.


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