PEPPERONCINI CHICKEN & RICE
Adapted from DELISH
4 boneless, skinless chicken breasts
2 teaspoons dried oregano
1 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 medium yellow onion, chopped
4 cloves garlic, FINELY chopped
2 tablespoons unsalted butter
1 cup long-grain white rice, rinsed
1/4 cup pepperoncini juice from jar
1 3/4 cups homemade chicken broth
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella
1/2 cup FRESH grated Parmesan
1/3 cup sliced pepperoncinis
- Mix together the oregano, garlic powder and FRESH ground sea salt and black pepper.
- Generously season chicken with the seasoning mix.
- In a large skillet over medium-high heat, heat oil and 1 tablespoon butter until melted.
- Add chicken and cook 4-5 minutes per side, turning as necessary, until golden brown. DO NOT OVERCOOK!
- Transfer chicken to a plate and keep warm.
- Reduce heat to medium.
- Add onion and garlic and cook 5-6 minutes, stirring occasionally, until onion is softened.
- Add unsalted butter and stir until melted.
- Add rice and cook 1-2 minutes, stirring frequently.
- Add pepperoncini juice, cooking 1-2 minutes and stirring occasionally, until most of the liquid is evaporated.
- Add chicken broth, half-and-half, and red pepper flakes.
- Return chicken and any accumulated juices from the plate to the skillet. Bring to a boil, then reduce heat to medium-low.
- Cover and simmer 15-20 minutes, stirring often, until rice is tender and chicken is cooked through.
- Transfer chicken to a platter.
- Stir in pepperoncinis, mozzarella and Parmesan cheeses into the rice mixture until cheese is melted.
- Add rice to platter and serve immediately.
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