Ingredients
- 3 teaspoons olive oil
- 1 chicken, about 3 pounds, cut into serving pieces and skinned
- 2 teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- 2 small cloves garlic, peeled and minced
- 8 scallions, trimmed and thinly sliced
- 3 ½ cups chicken broth, homemade or low-sodium canned
- 2 cups short-grain rice
- ½ cup white wine
- 1 lemon, thinly sliced
- ¼ cup chopped fresh mint
- ¼ cup chopped Italian parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
1213 calories; 57 grams fat; 15 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 83 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 80 grams protein; 257 milligrams cholesterol; 2780 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Heat 2 teaspoons of olive oil in an ovenproof paella pan or large, deep skillet over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the skillet and season with 1/2 teaspoon of salt and pepper to taste. Lower the heat to medium. Add the remaining olive oil, the garlic and the scallions and cook, stirring, until softened, about 1 minute.
- Preheat oven to 350 degrees. Bring the broth to the boil in a medium-size saucepan. Add the rice to the garlic and scallions and stir for 30 seconds. Add the broth, wine and 1 1/2 teaspoons of salt. Turn the heat to low and simmer slowly, stirring frequently, until most, but not all, of the liquid is absorbed, about 15 minutes. Push the lemon slices down into the rice and lay the chicken over it. Bake, uncovered, until the liquid is absorbed, about 20 minutes.
- Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Top with the mint and parsley. Divide among 4 plates and serve immediately.
1 hour
Dining and Cooking