This is the second recipe I've made from this cookbook this week, and it was great! The chicken was really moist and there was a ton of flavor from all of the parts of the dish. The rice is definitely something I'll make again on the side of other dishes. I can see it as a good way to use up a few extra carrots. We thought it was a nice, solid meal.
Chicken with Scallion-Lime Sauce and Sweet Carrot Rice
Express Lane Meals - Rachael Ray
4 tablespoons EVOO (extra-virgin olive oil)
3 large carrots, peeled and grated
Salt and black pepper
1 ½ cups white rice
3 cups chicken stock
1 teaspoon dried thyme, ⅓ palmful
Zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped
½ teaspoon red pepper flakes (eyeball it)
1 teaspoon ground coriander, ⅓ palmful
3 bunches of scallions, about 15, roots trimmed, sliced
¼ cup fresh flat-leaf parsley, a generous handful, chopped
2 tablespoons unsalted butter
Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon of the EVOO, once around the pan. Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 ½ cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt and pepper in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosely with aluminum foil. Return the skillet to the heat; add the remaining tablespoon of EVOO. Add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining ½ cup of chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast. Pour some scallion-lime sauce over each chicken breast.
MacGourmet Rating: 4 Stars