One-Skillet Chicken & Pesto Rice with Asparagus
{{RecipeSummary |PrepTime=30 min |CookTime=40 min @ 375 |Source=What to Cook When You Don't Feel Like Cooking by Caroline Chambers (pg 196) |Yield=4 servings |Rating=Very good
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Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 1 large shallot
- 4 garlic cloves
- 2 1/4 c low-sodium chicken stock
- 1 1/2 c long-grain white rice, rinsed
- 1/4 c pesto, plus more for drizzling
- 2 lemons
- 1 lb asparagus
- 1 T extra-virgin olive oil
- 1/3 c crumbled feta cheese
Preparation
Position a rack in the center of the oven and preheat to 375.
Pat the chicken dry, then season it all over with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Thinly slice the shallot and garlic. Warm a 12-inch ovenproof skillet over medium heat. When you flick a drop of water into it and it dances around the pan, it's hot enough. Arrange the chicken thighs in the skillet skin side down. Sear for 3-4 minutes, until the fat begins to render, than add the shallot and garlic around the chicken. Season the shallot with a pinch of salt. Cook the chicken, undisturbed but moving the shallots and garlic around, until the chicken skin is golden and releases easily from the pan, about 15 minutes.
Flip the chicken skin side up. Pour in the stock, and add the rice, pesto, and 3/4 teaspoon salt. Halve 1 lemon and squeeze the juice into the skillet. Use tongs to evenly spread the rice and liquid around the chicken. Increase the heat to high and bring to a boil, then transfer the skillet to the oven.
Roast for 15 minutes, or until the rice has absorbed much of the liquid.
Meanwhile, cut the asparagus into 1-inch pieces. Cut the remaining lemon into 6 wedges.
Scatter the chopped asparagus over the top of the skillet, drizzle it with the olive oil, and season it with a big pinch of salt. Roast for 10 minutes more, until the asparagus is crisp-tender, the rice is tender, and an instant-read thermometer inserted into the thickest part of the chicken registers 165.
Garnish with the feta and a drizzle of pesto. Serve with the lemon wedges alongside for squeezing.
