CHICKEN ESSENTIALS: STOVETOP CHICKEN & RICE

Chicken Essentials: Stovetop Chicken & Rice image

Provided by Andy Anderson !

Categories Chicken

Time 35m

Number Of Ingredients 10

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 Tbsp grapeseed oil, or other non-flavored oil
1/2 medium yellow onion, chopped
1 medium red bell pepper, chopped
1 1/2 c long-grain white rice, uncooked
1/2 c peas, frozen variety
2 1/2 c chicken stock, not broth, boiling hot

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Sprinkle the chicken with salt and pepper, and reserve.
4. Add the oil to a large sauté pan, over medium heat.
5. Chef's Note: This pan must have a good lid.
6. Add the onions and bell pepper to the pan.
7. Sprinkle with a bit of salt and pepper, and cook until the onions soften, about 6 - 10 minutes.
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.
9. Add the rice to the pan, and stir until the rice is thoroughly coated with the oil.
10. Add the peas, and stir to combine.
11. Add the chicken and mix in with the rice.
12. Pour in the boiling chicken stock.
13. Cover and allow to simmer for 20 minutes, or until all the liquid is absorbed.
14. Chef's Note: Since the only spices are salt and pepper, do a final tasting and season to taste.
15. PLATE/PRESENT
16. Serve immediately with a with a wedge of lemon. Enjoy.
17. Chef's Tip: The lemon really helps to draw all the flavors together.
18. Keep the faith, and keep cooking.