Seared Chicken & Artichoke Pilaf
with Spring Peas & Pan Sauce
Knowing how to make rice pilaf is a great trick to have up your sleeve - you can use the same technique with any variety of mix-ins or flavor profiles! This recipe calls for fresh Spring peas and artichoke hearts, all topped with juicy seared chicken and a rich pan sauce. Be sure to incorporate all the brown bits and juices left in the pan, that's where the flavor is!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
4 ounce
Peas
1 jar
Artichoke hearts
2 unit
Veggie Stock Concentrate
1 unit
Yellow Onion
2 clove
Garlic
1 bunch
Parsley
Not included in your delivery
1.5 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Halve, peel, and finely chop the onion. Drain the artichokes, then coarsly chop. Finely chop the parsley, keeping the leaves and stems separate. Mince or grate the garlic.
Heat 1/2 tablespoon olive oil in a medium pan over medium heat. Add half the onion and the parsley stems and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the rice and cook for 2 minutes, until lightly toasted. Add half the garlic and cook for another 30 seconds, until fragrant.
Add 1 stock concentrate and 1 1/2 cups water to the pan. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Stir in the artichokes and peas and continue to cook, covered, for another 5 minutes, until rice is tender. Set aside, covered, of the heat. No peeking!
Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium heat. Sean both sides of the chicken breats with salt and pepper. Sear for 4-5 minutes per side, until browned and juices run clear when pierced with a knife. Remove from the pan and set aside.
In the same pan you cooked the chicken in, heat another 1/2 tablespoon of olive oil over medium heat. Add the remaining onion to the pan and cook, stirring, for 5 minutes, until fragrant. Add the second stock concentrate and 1/4 cup water to the pan and simmer for 1-2 more minutes, until the sauce thickens slightly. Sprinkle in half the parsley leaves.
Thinly slice the chicken breasts against the grain. Fluff the rice pilaf with a fork. Serve the chicken over the pilaf and spoon the sauce over top. Sprinkle with remaining parsley leaves and enjoy!
