Chicken and Pesto Rice With Peas
Recipe by Dan Pelosi | Total time: 45 minutes Pesto is the hero of this simple chicken and rice dish, infusing it with easy herby flavor. Chunks of boneless chicken thighs are browned in the pan, then removed while garlic and onion cook in its rich juices. Next, chicken stock and pesto — either lovingly made from scratch or picked up at the store — are added along with the rice and chicken before going into the oven to bake, resulting in a fusion of schmaltz and herbs. Peas are tossed into the pot once it’s out of the oven, allowing them to steam alongside the rice while maintaining their bite. A squeeze of lemon, freshly chopped basil and, of course, more pesto perfectly crown your plate. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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