Chicken and Pesto Rice With Peas
50 min4 to 6 servings
A one-pot braise of cubed chicken thighs with pesto-seasoned rice and peas, finished in the oven.
| prepPreheat oven to 400°F / 200°C | |||||
| 900 g boneless, skinless chicken thighs, cut into 1-inch cubes | Season chicken with salt, pepper & red pepper | Heat oil, sear chicken 5 min until browned | Stir in chicken & juices, cover, bake 400°F / 200°C, 20 min | Stir in peas, cover, rest 5 min | Serve topped with basil, lemon & pesto |
| 1 teaspoon salt (for chicken) | |||||
| 1 teaspoon black pepper (for chicken), plus pinch crushed red pepper | |||||
| 30 ml extra-virgin olive oil | Cook onion & garlic 2–3 min, scraping pan | Add rice, broth & pesto; cover, boil 3–5 min | |||
| ½ medium white or yellow onion, minced | |||||
| 6 garlic cloves, minced | |||||
| 400 g long-grain white rice, rinsed | |||||
| 950 ml chicken broth | |||||
| 180 ml store-bought or homemade pesto, plus more for serving | |||||
| 280 g frozen peas | |||||
| 10 g roughly chopped fresh basil, for serving | |||||
| 1 lemon, for serving | |||||
| 1 teaspoon salt (for aromatics) | |||||
| 1 teaspoon black pepper (for aromatics) | |||||
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