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garden-fresh chicken and rice

September 13, 2010

C* and I were on our own for dinner on Friday, so we decided to cook up something relatively simple (and requiring not too many dishes for clean-up…) when we got home. This pretty much fit the bill—meat, starch, and veggies all in one pan (more or less).
*I realize it’s kind of douchey and Gossip-Girl-esque of me to only use first initials, but I’ve still got some residual paranoia from the first-day-of-orientation, “you can’t chalk anything up to youthful indiscretion anymore” talk, so for now, I’ll pretend that I have some anonymity on here. Despite the fact that I link to it on Facebook.

And it was yummy, too! The flavors of the butter, veggies, and browned bits sunk nicely into the rice, and the bite of the scallions (which, we discovered, are in fact the same as green onions) did a great job of cutting through the heaviness of some of the other flavors.

(Apparently, I really enjoy taking photos of the fat that goes into my food.)
I was a little worried that the veggies would turn out bland, since they weren’t cooked in any spices or anything, but that actually wasn’t the case. The sweetness of the corn balanced the zucchini really well, and the zucchini, in turn, managed to soak up a lot of flavor from the rest of the dish in the short time it was stirred into everything at the end.

So yes, in conclusion, this recipe = a win.

Also, on the way back home after dinner, I saw a live possum for the first time crossing the road. It was really strange-looking, kind of pinkish and strange even though I know it has fur. Yup, from PDA on the T to possums on the road. Such is life.

Garden-Fresh Chicken and Rice
2 cups low-sodium chicken broth
1 cup long-grain white rice
4 boneless, skinless chicken breasts (about 1 1/2 lb.)
3 tablespoons unsalted butter
2 small zucchini, halved lengthwise and sliced thin
1 cup fresh or frozen corn kernels [we used all the kernels on one ear of corn]
3 scallions, sliced thin

1. Combine 1 cup broth, rice, and 3/4 teaspoon salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons butter in large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
2. Melt remaining butter in now-empty skillet. Cook zucchini and corn until browned, about 3 minutes. Transfer to medium bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 2 minutes. Serve chicken with rice.

Source: Cook’s Country

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