Monday, January 11, 2016

Lemon Herb Skillet Chicken and Rice

I contemplated going off the grid on Saturday night. Literally, moving someplace with no power so there would be no internet or tv which means no football, ever again. Turns out, there would also be no Netflix and I just can't live in a world without Tim Riggins or the Braverman family, or the Gilmore Girls, or Dexter. These are my go-to's. Should they ever disappear from the massive library of Netflix, I'm not sure I would survive. Talk about a show hole. Have you all figured out yet that I'm a little dramatic about petty, unimportant things that have no bearing on the world? Don't you dare tell me football is just a game. I'm unstable right now. I might stop speaking to you. Forever.

So, we've almost got two weeks of 2016 under our belt and honestly, I'm not a fan. For the most part, it's been full of horse-crappery but as with every other year, I will push forward and eventually something good will happen. I mean really, really good. Something almost as amazing as making rice in the oven instead of the stove top. 

Apparently, I was the last person in the world to figure out this method of ricery. Is it ok if I just start making up words at this point? And I swear, I will never make rice on the stove top again. I'm not even that big of a rice fan, or at least I wasn't until this happened. I feel like you were either raised in a rice house or a potato house. My family was no doubt full of potato lovers. Somewhere, there is a video of my sister and I doing a "news report" of a baked po-ta-to that exploded in the oven. I'm not kidding. It really did happen.  It's probably not as entertaining as our "workout" video or the clip from the Uncle Al show where I proclaimed to the world that my future occupation would be cheerleader. (Um, what?) ok. So we loved potatoes and we may have had wild imaginations. 

I don't even recall the first time I had rice. I'll assume it came from some crappy buffet like Pondergrosa or Sizzler. Yeah, sometimes those were our only choices for dining out because the line at the other sit down restaurant in our town was out the door and around the block.  Just one of the many hazards of small town life.  The 80's were absolutely fantastic in my book and luckily most of us were too dumb to realize we were really missing out on creative, delicious treats and sometimes, maybe assumed that these "steakhouses" were just fine dining establishments.  (I realize that rice isn't creative.  Remember what I said about being unstable?)

Anyway, as I was saying, on Sunday I had no desire to speak to anyone or to read any malicious lies being spread on the Internet. In fact, other than my dog, the only person I spoke to was the sweet girl who took my order at Five Guys. Eventually though, I knew I would have to make dinner (which thankfully still did not require me speaking to anyone) and I knew it would involve chicken. I took a quick inventory of the kitchen and found almost every spice known to man, lemons, broth, rice and my new cast iron skillet, freshly seasoned and begging to be used.  Following some inspiration from Ina's oven risotto recipe, I opted for making this meal as easy as possible.  And also to dirty as few dishes as possible since I sliced my finger on the slicing blade from my food processor.  Seriously.  Crap-tastic start to the new year.  Also, feel free to come over and wash some dishes if you're so inclined.

I'm very tangent-y with my writing today.  Back to the blog post at hand.  So, I gathered up some oregano, rosemary, thyme, rice, salt, pepper, broth, rice and chicken and I got to work.  In less than an hour I had the perfect comfort meal and had spent less than 15 minutes of prep time.  That was exactly what I needed to prepare for Monday and my re-entry into the dark, dismal real world where my team had once again been eliminated in the first round of the playoffs.  Don't even.  Basically what I'm saying is, when you're down in the dumbs and you need a meal to soothe your cold, black heart, this is the one you need.  Now get your skillet and get to work! (Please make sure this is a skillet that can be used both stove top and in the oven at 400 degrees.)

Lemon Herb Skillet Chicken and Rice

4 boneless, skinless chicken breast (or 3 gargantuan)
1 tablespoon butter
2 cups chicken broth
1/2 cup water
1 cup jasmine rice
1/2 tablespoon rosemary
1/2 tablespoon oregano
1/2 tablespoon thyme
1 teaspoon garlic powder
1/2 cup lemon juice
Olive oil
Lemon slices for garnish

Preheat skillet over medium heat.  Liberally salt and pepper the chicken breast.  Sear the chicken for about 5 minutes on each side.  Remove from skillet and set aside.

Place butter, broth and water in skillet to deglaze the pan (or scrape up all the good bits, as we call it around these parts).  Remove from heat.

Mix the rosemary, oregano, thyme and garlic powder in a small bowl.  Stir in half of the herbs to the broth mixture.  Next, add the rice and stir, making sure the rice is evenly spread throughout the skillet.

Place the chicken breasts on top of the rice mixture and top the chicken with the lemon juice and remaining herbs.

Place in a 400 degree oven for 40 minutes.


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