Categories: Main dish

Ingredients

• 4 split chicken breasts, bone-in, skin-on

• Sea salt and freshly ground black pepper

• 1 tablespoon coconut oil

• 1 large yellow onion, finely chopped

• 1 1/2 cups brown rice

• 3 garlic cloves, minced

• 1 1/2 teaspoons lemon zest

• 3 cups chicken stock

• 1 cup frozen peas

• 5 scallions (green onions), sliced thin

• 1 lemon cut into wedges

Directions

1. Preheat oven to 350ºF and adjust rack to middle position.

2. Season the chicken generously with salt and pepper.

3. Heat a dutch oven over medium heat for 2 minutes, add coconut oil and then place chicken in pan, skin-side down.

4. Cook chicken until golden brown, about 6 minutes.

5. Transfer the chicken to a casserole dish, skin-side up, and bake until it reaches 160ºF on a meat thermometer, about 30 minutes.

6. Meanwhile, add the onion to the pot and cook until translucent, about 3 to 4 minutes.

7. Add the rice and cook, stirring often, until the rice begins to turn a milky white.

8. Stir in the garlic and zest and cook for about 30 seconds until fragrant.

9. Add the stock, scraping any brown bits off the bottom of the pan.

10. Bring to a boil, turn heat down to low, cover, and cook until all of the liquid is absorbed, about 45-90 minutes.

11. Remove the pot from the heat.

12. Sprinkle the peas over the rice and drape a clean towel over the pot and put the lid on. (The towel absorbs the moisture so the rice remains fluffy.)

13. Allow the rice to stand for 10 minutes.

14. Season to taste with salt and pepper.

15. When ready to serve, fold in the scallions. Serve rice with chicken and lemon wedges.

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