One-Pot Chicken, Brown Rice and Fennel
One skillet is the only tool you need to make this simple and generous meal. First, brown the chicken thighs, and then soften the carrots and fennel. Then add some broth, brown rice and raisins, and continue cooking. Garnish with fennel fronds, lemon zest and a bit of Parmesan cheese.
Ingredients
- 1 1/2 lb (675 g) boneless, skinless chicken thighs
- 2 tbsp (30 ml) olive oil
- 2 shallots, thinly sliced
- 2 carrots, sliced into thin rounds
- 1 fennel bulb, thinly sliced
- 2 garlic cloves, finely chopped
- 2 cups (500 ml) low-sodium or homemade chicken broth
- 1 cup (200 g) long-grain parboiled brown rice
- 1/3 cup (45 g) raisins
- 2 tbsp fennel fronds, coarsely chopped
- 2 tbsp fresh Parmesan cheese, finely grated
- 1 lemon, zest finely grated
Instructions
- In a large non-stick skillet over high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet over medium heat, soften the shallots, carrots and fennel. Add the garlic and cook for 1 minute while stirring.
- Add the broth, rice and raisins to the skillet. Mix well. Return the chicken to the skillet with any cooking juices accumulated in the plate. Bring to a boil. Cover and simmer over medium-low heat for 30 minutes. Remove from the heat and let rest for 5 minutes. Adjust the seasoning.
- Meanwhile, in a small bowl, combine the fennel fronds, Parmesan and lemon zest. Sprinkle the Parmesan mixture over the rice. Serve immediately.
One skillet is the only tool you need to make this simple and generous meal. First, brown the chicken thighs, and then soften the carrots and fennel. Then add some broth, brown rice and raisins, and continue cooking. Garnish with fennel fronds, lemon zest and a bit of Parmesan cheese.