Lemon Chicken With Rice and Scallions
Published April 16, 1994
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
3 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces and skinned
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
2 small cloves garlic, peeled and minced
8 scallions, trimmed and thinly sliced
3 ½ cups chicken broth, homemade or low-sodium canned
2 cups short-grain rice
½ cup white wine
1 lemon, thinly sliced
¼ cup chopped fresh mint
¼ cup chopped Italian parsley
Nutritional analysis per serving (4 servings)
92 grams carbs; 261 milligrams cholesterol; 1238 calories; 25 grams monosaturated fat; 12 grams polyunsaturated fat; 16 grams saturated fat; 58 grams fat; 2 grams fiber; 1714 milligrams sodium; 76 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 teaspoons of olive oil in an ovenproof paella pan or large, deep skillet over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the skillet and season with ½ teaspoon of salt and pepper to taste. Lower the heat to medium. Add the remaining olive oil, the garlic and the scallions and cook, stirring, until softened, about 1 minute.
- Step 2
Preheat oven to 350 degrees. Bring the broth to the boil in a medium-size saucepan. Add the rice to the garlic and scallions and stir for 30 seconds. Add the broth, wine and 1 ½ teaspoons of salt. Turn the heat to low and simmer slowly, stirring frequently, until most, but not all, of the liquid is absorbed, about 15 minutes. Push the lemon slices down into the rice and lay the chicken over it. Bake, uncovered, until the liquid is absorbed, about 20 minutes.
- Step 3
Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Top with the mint and parsley. Divide among 4 plates and serve immediately.
Private Notes
Comments
We used a 1/2 of a large red onion instead of scallions and added sliced zucchini. It was delicious!
This was good, basic comfort food, if a little uninspiring. I added peas to make a one pot meal, but kale may have been a better choice. I made it for friends who are not food adventurous and they went back for seconds and thirds.
Although I don’t think that as an adult one should ever eat kale. To use up some «gifted»lacinato organic kale I sliced it thinly and added it with the rice for a one pot meal. Kale with rice and lemons made a very good combination! Surprised me for sure.