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Chicken and Rice With Peas and Scallions

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“America's Test Kitchen”
READY IN:
52mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Dredge chicken in flour to coat and shake off excess.
  3. Heat oil in a large nonstick skillet over med-high heat until just smoking.
  4. Brown chicken well on one side, about 5 minutes.
  5. Transfer chicken to plate and set aside.
  6. Add butter to skillet and return to medium heat until melted.
  7. Add onion and 1/2 teaspoon salt; cook until softened, about 5 minutes.
  8. Stir in rice, garlic, and red pepper flakes; cook until fragrant, about 30 seconds.
  9. Stir in broth, scraping up any browned bits.
  10. Nestle chicken into rice, browned-side up.
  11. Cover and cook on med-low heat until liquid is absorbed and thickest part of chicken is 160° on instant-read thermometer, about 10 minutes.
  12. Transfer chicken to clean plate.
  13. Off heat, sprinkle peas over rice and cover, let warm through, about 2 minutes.
  14. Add scallions and lemon juice and gently fold into rice.
  15. Season with salt and pepper to taste and serve with chicken.

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