Chicken and Rice Skillet

Steps

• Sear: Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high and sear the chicken pieces until golden all over, but not necessarily cooked through yet. Remove to a plate.
  ⏱ Start 6 min timer

  Tip: Don't worry about finishing the chicken here — it goes back in later to finish alongside the rice.

• Rice: In the same pan, cook the onion in the leftover fat until softened, then add the garlic and cook another minute.
  ⏱ Start 4 min timer
• Rice: Add the rice and stir for a minute to toast it in the fond and fat.
  ⏱ Start 1 min timer

  Tip: This toasting step, using flavour already in the pan, is most of what separates this dish from plain rice with chicken on top.

• Rice: Pour in the stock, scrape up any browned bits, and bring to a simmer.
• Finish: Nestle the chicken back into the pan, cover, and simmer until the rice is tender and the liquid is absorbed.
  ⏱ Start 18 min timer

  Tip: Check the chicken's largest piece with a thermometer — it should read 74°C (165°F) by the time the rice is done.

• Finish: Stir in the peas if using, cover, and let sit off the heat a few minutes before serving.
  ⏱ Start 5 min timer