Instructions

01
Pat the chicken breast dry and season both sides with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Let it sit at room temperature for 10 minutes.
Herb says
Allowing the salt to sit on the chicken helps it retain moisture during cooking, think of it as a pre-game pep talk for the protein.
02
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and cook 5-6 minutes per side, until golden and cooked through. Transfer to a plate and tent loosely with foil to rest.
03
Add another tablespoon olive oil to the same skillet, then add the minced shallot and cook, stirring, for 2 minutes until soft.
04
Add the rinsed rice and cook, stirring, for 1 minute until the grains look glossy and slightly translucent.
Herb says
Toasting rice in oil helps develop nutty flavor and prevents clumping, proving that even rice likes a little attention.
05
Stir in the minced rosemary, half the tarragon, and half the chives. Add the water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 17-18 minutes, until rice is tender and liquid is absorbed.
06
While rice cooks, heat the remaining 1 tablespoon olive oil in a small skillet over medium-high heat. Add broken angel hair pasta pieces and fry, stirring constantly, until deeply golden and crisp, about 2-3 minutes. Drain on a paper towel.
07
Slice the rested chicken breast thinly across the grain.
08
When rice is done, remove from heat and fluff with a fork. Stir in lemon zest, lemon juice, the rest of the tarragon, and half the remaining chives.
Herb says
Acid goes in at the end to keep flavors bright, imagine lemon as the runway lighting for all those herbs.
09
Pile the rice pilaf onto a platter or plates. Arrange sliced chicken on top. Scatter with crispy angel hair shards and remaining chives. Serve immediately and bask in the textural drama.

HERB

Rices of the Round Table

Ingredients

Instructions