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Sunday, February 12, 2012

Monday: Pan Seared Chicken with Rice and Veggies

On Monday we made pan seared chicken with broth steamed rice and vegetables for dinner.


This is a fairly straight forward dinner.

I marinated the chicken in a battibecco rub for 2 days prior.  Rubbed it under the skin to really season the meat.  Then I pan seared it over medium high heat in a cast iron skillet. I left the skin on for the first round (20 minutes or so, turning once midway through), cooking with a lid on and pulled the skin off and removed the lid at the end and browned the bare chicken (5 minutes per side).  This way it can cook all the way through without burning, and I can control the sear on the final step.

The rice was just steamed with chicken stock (a staple for the house, next time I make it, I'll post)

The veggies were simple. I parboiled the Brussels sprouts to about halfway cooked.  Then finished them off in a hot pan tossed with extra-virgin olive oil and more battibecco.  I cooked the onions and carrots with the chicken early on so they steamed while the lid was on the chicken.  Then I added them to the pan with the Brussels sprouts and tossed together for a magnificent side dish.

Cooking time: 35 minutes from start to finish
Cost: $9 made enough for four plates
Skill level: 3

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