Spring is here. Those are three words we’ve all hoped to hear over months of frozen nights (and a cripplingly catchy Frozen song). As markets grow packed with loads of tasty new vernal treats (and in honor of Earth Day), this Dinner Rush is all about going green.
Give classic arroz con pollo (chicken with rice) a kick of brightness with a big handful of fresh herbs. Tarragon, parsley, mint and dill are especially evocative of spring flavors, so mix and match with whatever you like. The asparagus is optional too — eyeing an amazing stockpile of string beans or fresh peas at your local market? Reach for those instead.
That’s the beauty of spring, really. Fresh, new flavors and simple, quick-cooking meals mean more time to get out and bring on the great outdoors. Let’s also resolve to find a new hit seasonal song — the cold has, in fact, become a bother.
Dinner Rush! One-Pot Chicken + Spring Rice
Total Time: 25 min
Prep: 4 min
Cook: 21 min
Yield: 4 servings
2 tablespoons olive oil
4 boneless, skin-on chicken thighs
Salt and ground black pepper
1 teaspoon ground coriander
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups long-grain rice
3 tablespoons dry white wine
2 1/2 cups chicken stock or water
1 small bunch asparagus, trimmed, cut into bite-size pieces
1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, mint and dill
Place a wide, high-sided saute pan over medium-high heat with olive oil. Season chicken with salt, pepper and coriander. Sear chicken until golden brown, about 3 minutes per side (it won’t be cooked through). Remove chicken to a plate.
Add shallot, garlic and rice; cook until aromatic and rice begins to toast, about 3 minutes. Add white wine and scrape up any bits stuck to the bottom of the pan. Add chicken stock and bring to a boil. Nestle lemon in the center and arrange chicken skin-side up on rice. Cover with a tight-fitting lid and steam for 12 minutes.
Scatter asparagus over rice, re-cover and continue steaming for 3 minutes. Remove pot from heat and squeeze lemon juice into rice. Add herbs and toss to combine. Season with salt and pepper.
Serve chicken with rice.
Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Marc Forgione and Bobby Deen, he now works on digital production for FoodNetwork.com, CookingChannelTV.com and Food.com in NYC by day and develops recipes at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Twitter & Instagram at @patrickwdecker or visiting his website at patrickwdecker.com.