Recipe for Lemony Chicken and Rice with Broccoli
1 ½ lbs. bone-in, skin-on chicken leg quarters, separated into thighs and drums
Vanns Kosher Salt, to taste
2 Tbs. extra-virgin olive oil
1 large yellow onion, peeled and thinly sliced
3 cloves garlic, minced
1 Tbs. fresh ginger, peeled and minced
1 tsp. Vanns Ground Cumin
1 tsp. Vanns Turmeric
½ tsp. Vanns Cayenne
½ tsp. Vanns Coriander
½ tsp. Vanns Black Peppercorns, freshly ground
1 ½ cups basmati rice, rinsed and drained
1 Vanns Cinnamon Stick
2 Vanns Bay Leaves
⅓ cup raw cashews
3 cups homemade or low-sodium chicken stock
¾ cup frozen peas
zest and juice of 1 lemon
4 Tbs. parsley leaves and tender stems, finely chopped
Pat chicken pieces dry with paper towels and season on all sides with kosher salt. Heat oil in a Dutch oven or other heavy-bottomed pan over medium-high heat and sear chicken on both sides until well-browned, 5-7 minutes on either side.
While chicken sears, toast cashews over low heat in a dry pan until just golden brown. Roughly chop.
Remove chicken to plate and set aside. Lower heat to medium and add sliced onion and a pinch of salt. Cook, stirring frequently, until deep golden brown and starting to caramelize. Lower heat if onions are cooking unevenly.
Stir in garlic and ginger and cook until fragrant, 1-2 minutes. Add cumin, turmeric, cayenne, coriander, and black pepper and cook until fragrant, another 1-2 minutes. Add rice and stir until combined with onions and spices. Add cinnamon stick, bay leaves, cashews, and stock, along with a pinch of salt. Nestle chicken pieces into rice and add in any juices that have collected on the plate. Bring to a boil and lower to low heat to maintain a very gentle simmer. Cover pot tightly and simmer until rice is tender and chicken is cooked through, 15-18 minutes. After 11 minutes, sprinkle frozen peas and lemon zest over the top, then re-cover and continue to cook. The rice is done when the grains are fluffy and separated, and the chicken is done when it reaches 165°F on an instant-read thermometer inserted into the thickest part of each piece.
Remove chicken pieces, sprinkle with lemon juice and parsley, and fluff rice with a fork. Season to taste with salt. Serve with whole chicken pieces, or shred chicken from bone and mix back into the rice.
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