This is a quick weeknight version of Mississippi Chicken that is normally done in the slow cooker. The rice is creamy, yet sweet and vinegary from the pepperoncinis. This is my favorite way of infusing a ton of flavor into rice. The rice makes a wonderful side dish even if you don’t make the chicken.
PEPPERONCINI CHICKEN & RICE adapted from delish.com
4 (6 ounce) boneless, skinless chicken breasts, pounded evenly thin
2 tablespoons FRESH chopped oregano
1 teaspoon garlic powder
FRESH ground sea salt & black pepper, to taste
1 tablespoon neutral oil
1 + 1 tablespoon unsalted butter
1 LARGE shallot, chopped
4 cloves garlic, finely chopped
1 cup long-grain Jasmine rice, rinsed
1/2 cup pepperoncini liquid from jar
2 cups chicken broth
1 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1 cup shredded mozzarella
1/2 cup sliced pepperoncinis
- Melt avocado oil and 1 tablespoon butter in a large skillet.
- Season chicken pieces all over with garlic powder, FRESH ground sea salt and black pepper.
- Add chicken pieces to skillet, cooking 3-4 minutes per side until golden brown.
- Transfer to a plate and set aside.
- Add remaining butter to pan and stir until melted.
- Add onion and garlic, cooking and stirring 5-6 minutes until onions are softened and beginning to caramelize.
- Add rice, stirring 1-2 minutes until warmed.
- Add pepperoncini liquid and sauté a 2-3 minutes until most of the liquid is evaporated.
- Add broth, half-and-half, oregano and red pepper.
- Return chicken and any accumulated juices to skillet.
- Bring to a SLOW boil.
- Reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and cooked through.
- Transfer chicken to platter.
- Stir in mozzarella and pepperoncinis until cheese is melted.
- Return chicken to skillet and serve immediately.