ONE POT LEMON CHICKEN AND RICE

I quickly threw together this recipe on a Sunday night because my husband had a cold, and he is never sick. I wanted to make something that didn’t take a lot of time and was comforting. I know when I’m not feeling well, for some reason, chicken always hits the spot. Simply seasoned with lemon and some buttery rice. (Rice is not paleo, but using cauliflower rice is a simple substitution, see the Pro Tip at the end of the recipe.) The buttery ghee and bone broth give it a rich flavor.

Be sure to use a pan with a tight-fitting lid that can go on the stove, and then in the oven, to keep clean-up at a minimum. I used my Our Place Perfect Pot.

Side Note: When my mother made her Greek rice “pilafi” (as we call it) she would start with a stick of butter in a pan, add the rice, then chicken broth, and the result was always a family favorite. Hers was the inspiration for this rice. It was perfect every time, and it “hit the spot” as my husband claimed.

Yield: 4

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

One Pot Chicken and Rice

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

One-Pot Chicken and Rice

• 2 Tablespoons ghee or olive oil (ghee gives the rice a buttery flavor)
• 2 organic boneless skinless chicken breasts, halved lengthwise
• 2 leeks or 1 medium yellow onion
• 3 cloves garlic
• 8 ounces organic baby Bella mushrooms
• 1 cup jasmine or basmati rice (see Pro Tip to substitute cauliflower rice)
• 2 cups organic chicken bone broth
• 1 Tablespoon dried oregano
• 1-1/2 teaspoon smoked paprika (optional)
• salt and pepper to taste
• One lemon, sliced

Method

1. Preheat oven to 350ºF.
2. Cut leeks in half lengthwise, then into thin slices. (If using an onion, peel and dice.) Wipe mushrooms clean with a damp cloth or paper towel, then slice. Mince garlic. Keep separate and set aside.
3. Melt the ghee over medium heat in a casserole dish or Dutch oven with a lid, suitable for baking.
4. Pat the chicken dry. Add to the casserole dish and brown on both sides. Season with salt, pepper, paprika and oregano. Remove from the pan onto a dish.
5. Add the leeks (or onions) to the casserole and saute until translucent. Add the mushrooms and saute until they release their liquid. Add the garlic and saute until fragrant.
6. Stir in the rice and season with salt and pepper. Add the chicken bone broth and stir to combine. Add the chicken, pushing it down into the rice and vegetable mixture. Place the lemon slices around and pressed into the rice. Place the lid onto the casserole and place into the oven. Check the chicken for doneness in 20 minutes. Add more time if needed.
7. Remove from the oven and fluff the rice. Serve with more lemon and fresh herbs if desired.

Pro Tip

Simply substitute 2 cups cauliflower rice with frozen (unthawed), and reduce the bone broth to 1 cup.

http://livingdelishandnutrish.com/recipe/chicken-and-rice-one-pot

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it #livingdelishandnutrish