Pilaf to the Races
Sautéed Chicken and Mixed Vegetables Atop Garlic-Infused Rice Pilaf
40 minutes
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Eastern Mediterranean flavors take the fast lane with garlicky rice pilaf, juicy pan-seared chicken, and a crisp sauté of veggies. This dish is all about layering flavors and learning why wine and stock make rice into culinary gold.
Ingredients
Yield
4
Instructions
- 01Pat chicken breasts dry and season both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
- 02Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to rest.
- 03Reduce heat to medium and add 2 tablespoons olive oil to the same skillet. Stir in half the minced garlic and cook 30 seconds, just until fragrant.
- 04Pour in the rice and cook, stirring, for 2 minutes to toast the grains.
- 05Stir in the white wine and scrape up any browned bits from the pan. Simmer until wine is almost absorbed, about 2 minutes.
- 06Add chicken stock and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let stand, covered, for 5 more minutes.
- 07Meanwhile, in a separate skillet, melt butter over medium-high heat. Add the remaining garlic and cook 30 seconds. Add mixed vegetables and sauté for 4-5 minutes until just tender and vibrant.
- 08Slice rested chicken thinly.
- 09Fluff the rice with a fork and stir in half the parsley.
- 10To serve, mound rice pilaf in shallow bowls. Top with sautéed vegetables and sliced chicken. Garnish with remaining parsley and serve with lemon wedges.
- 11Season everything with additional salt and pepper to taste.
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