Lunch
One-Pan Lemon Garlic Chicken and Basmati Rice
Chicken thighs or breasts cooked with lemon and garlic on a bed of fluffy basmati rice — Roger approved.
Ingredientes
- 2 chicken breasts or thighs (approx 150g each)
- 150 g basmati rice
- 350 ml water
- 3 cloves garlic, minced
- 1 lemon, half juiced, half sliced
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instruções
- Season the chicken with salt, pepper, cumin, lemon juice and half the garlic. Let it sit while you prep.
- Heat olive oil in the frying pan over medium-high heat. Sear the chicken for 3-4 minutes per side until golden. Remove and set aside.
- In the same pan, add the remaining garlic and cook for 30 seconds. Add the rice and stir to coat in the oil and garlic.
- Pour in the water, add salt, and bring to a boil. Place the chicken on top of the rice. Add lemon slices around the chicken.
- Cover, reduce heat to low, and cook for 15-18 minutes until the rice is fluffy and the chicken is cooked through.
- Let it rest covered for 2 minutes, then serve straight from the pan.
Notas
Roger approved this one. The rice absorbs all the lemon and garlic flavour from the chicken. Don't lift the lid while cooking — let the steam do the work. Serve with sliced tomatoes and olive oil.
Por Chef Claude