One Pan Sriracha Chicken And Rice Pilaf Recipe

Amazing one pan chicken and rice recipe. Full of great flavors, textures and the chicken stays super moist and tender.

Ingredients:

Two 6-8 oz chicken thighs or 2 breast thinly sliced on bias

Seasoned salt:

1 tbsp kosher salt

1 tsp garlic powder

1 tsp black pepper

Zest from 1 lime

Marinade:

1/2 c sriracha

1/4 c brown sugar

2 tbsp soy sauce

1 lime,  juiced

For the rice pilaf:

2-1/4 c chicken stock

1 c brown rice

2 tbsp butter, unsalted

3 cloves garlic

1 carrot, medium dice

1 c green beans or asparagus (mushrooms are great too)

1 shallot

1 golden beet

1 tsp white vinegar (white balsamic works great)

Salt and pepper to taste

2 tbsp avocado oil

Tools needed:

Sharp knife

Cutting board

Small mixing bowl

Wire whisk

Measuring cups and spoons

Thick bottom saute pan or cast iron skillet with lid

Timer

How to make it:

Slicing the chicken on a heavy bias helps it get cooked quickly without burning the marinade.

Slice chicken breast on a heavy bias in 4-5 parts.  If you’re using thighs, trim off any excess fat and skin and leave whole.  The marinade and seasoned salt recipe is enough for two 6-8 oz chicken breast or 2 thighs.

After slicing the chicken, season with the seasoned salt and lime zest.  Let sit with the seasoning for about 30 minutes.  Make the marinade by placing all ingredients in a mixing bowl and whisking together.  Set aside 2 tbsp for plating purposes. Place chicken pieces in a mixing bowl or glass dish large enough to hold all of the chicken.  Pour marinade over the chicken making sure to completely submerge the chicken with the marinade.

The marinating time for the chicken breast that is thinly sliced is 3-4 hours.   If you want to marinade thicker meat such as thighs or unsliced breast, increase the marinade time to 8 hours.  I like to slice the chicken so that it cooks quicker and doesn’t burn the marinade while cooking to 165 F.

Heat the pan over medium heat.   Add 2 tbsp avocado oil in the pan.  Remove chicken from marinade and wipe off excess marinade as to not have it burn in the pan.  Carefully place chicken in the pan and sear the chicken for about 4 minutes per side if you’re making thighs or 2 minutes per side for the sliced breast.  You want to get nice deep browning on the chicken and cook it about half way through.  Remove chicken from the pan and rest on a plate, the chicken will most likely have some fat rendered that you can utilize for the next step.  The chicken will get cooked the rest of the way through a little later on in the cooking process.  Pour off all but 1 tbsp fat from the pan and reduce heat to medium low. Melt in the 2 tbsp butter.  Add the chopped garlic and shallot along with a pinch of kosher salt.  Sweat the garlic and shallot for about 4 minutes until fragrant and the shallot starts to turn translucent.  Add the rice to the pan and lightly toast the rice with the oil and butter for 3-5 minutes over medium low heat.  Add the chicken stock and bring to a simmer.  Cover and set timer for 20 minutes.  When the timer goes off, add the vegetables and set an additional timer for 10-15 minutes.   Taste the rice to check for doneness and add 5 minutes until the rice is cooked through.  You want the rice to be just under al dented when the chicken is to get added back in.  After the rice is cooked just under al dente add in the chicken and cover the pan with your lid again.  Cook an additional 5-10 minutes or until the rice is tender and the chicken is heated through to 165 F.  Serve immediately on a plate with the rice as a bottom and the chicken places on top.   Garnish with chopped oregano or crispy carrot ribbons as shown in the video.

Enjoy!

Logan