chicken essentials: stovetop chicken & rice

Name: Chicken Essentials: Stovetop Chicken & Rice
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 large chicken breasts, boneless, skinless, cut into bite-sized pieces, about 1 pound; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; 4 tablespoon(s) grapeseed oil, or other non-flavored oil; 1/2 medium yellow onion, chopped; 1 medium red bell pepper, chopped; 1 1/2 cup(s) long-grain white rice, uncooked; 1/2 cup(s) peas, frozen variety; 2 1/2 cup(s) chicken stock, not broth, boiling hot

(1 RATING)

68 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Feb 6, 2017

This dish is simple, fast, and easy to assemble. That makes this a great cold-weather dinner that can be on the table in 30 minutes or less. I was tempted to add more spices; however, I decided to go with salt and pepper, and let the natural flavors of the chicken come through. I’m glad that I did. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

PLAN/PURCHASE
2 large chicken breasts, boneless, skinless, cut into bite-sized pieces, about 1 pound
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
4 tablespoons grapeseed oil, or other non-flavored oil
1/2 medium yellow onion, chopped
1 medium red bell pepper, chopped
1 1/2 cups long-grain white rice, uncooked
1/2 cup peas, frozen variety
2 1/2 cups chicken stock, not broth, boiling hot

How To Make chicken essentials: stovetop chicken & rice

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

Sprinkle the chicken with salt and pepper, and reserve.
Step 4

Add the oil to a large sauté pan, over medium heat.
Step 5

Chef’s Note: This pan must have a good lid.
Step 6

Add the onions and bell pepper to the pan.
Step 7

Sprinkle with a bit of salt and pepper, and cook until the onions soften, about 6 – 10 minutes.
Step 8

Chef’s Note: At this point I like to add a splash of white wine, and let it evaporate as the veggies are cooking… Totally optional.
Step 9

Add the rice to the pan, and stir until the rice is thoroughly coated with the oil.
Step 10

Add the peas, and stir to combine.
Step 11

Add the chicken and mix in with the rice.
Step 12

Pour in the boiling chicken stock.
Step 13

Cover and allow to simmer for 20 minutes, or until all the liquid is absorbed.
Step 14

Chef’s Note: Since the only spices are salt and pepper, do a final tasting and season to taste.
Step 15

PLATE/PRESENT
Step 16

Serve immediately with a with a wedge of lemon. Enjoy.
Step 17

Chef’s Tip: The lemon really helps to draw all the flavors together.
Step 18

Keep the faith, and keep cooking.
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