Writing the blog helps me to feel normal again, and normal is great.
The other night, before I became super-stressed and overwhelmingly worried about Adelle, I made a delightful chicken and rice dinner. The chicken was juicy and tender and the rice was flavorful. The best part about this dish is that it's made all in one skillet. Yeah, just one skillet for a great dinner.
Chicken and Rice with Peas and Carrots
3 bone-in (or boneless) split chicken breasts, skin removed, cut in half crosswise
salt and pepper
2 Tablespoons canola oil
1 medium onion, chopped medium
5 medium carrots, peeled and sliced 1/8 in thick
4 garlic cloves, minced
1/2 teaspoon dried thyme
1 1/2 cups long-grain white rice (do not substitute brown)
1/2 cup white wine
3 1/2 cups low-sodium chicken broth
1 cup frozen peas
1 cup grated Parmesan cheese
1. Dry the chicken with paper towels and season with salt and pepper. Heat oil in a 12-inch non stick skillet over medium-high heat until just smoking. Place chicken in skillet and cook on one side until browned, about 4 minutes. Flip the chicken and brown on the other side, about 3 minutes. Transfer the chicken to a plate.
2. Add the onion, carrots and 1/2 teaspoon salt to the skillet and cook until the begins to soften, about 3 minutes. Add the garlic and thyme and cook an additional 30 seconds until the garlic is fragrant. Add the rice, stirring frequently, cooking until the edges are translucent, scraping up any brown bits that have accumulated. Add the wine and cook for 30 seconds, then add the chicken broth. Bring to a simmer. Place the chicken in the skillet, nestling it into the liquid mixture. Reduce heat to medium-low, cover and cook until the chicken registers 160 degrees on an instant-read thermometer, about 15 minutes.
3. Remove the chicken from the skillet, making sure to scrape off any bits of rice, and place on a plate. Cover with foil. Add the peas to the skillet, stir to combine, cover and continue to cook until the rice is tender, about 10 minutes. Remove skillet from the heat, add the Parmesan and season with salt and pepper to taste. Serve.