Chicken and Rice Skillet

Chicken

• 1.5 lb Boneless, skinless chicken thighs, cut into pieces
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Neutral oil

Rice

• 1 Onion, diced
• 2 cloves Garlic, minced
• 1 1/2 cups Long-grain rice
• 2 3/4 cups Chicken stock
• 1/2 cup Frozen peas

Sear

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

Rice

1. In the same pan, cook the onion in the leftover fat until softened, then add the garlic and cook another minute.
2. Add the rice and stir for a minute to toast it in the fond and fat. (Tip: This toasting step, using flavour already in the pan, is most of what separates this dish from plain rice with chicken on top.)
3. Pour in the stock, scrape up any browned bits, and bring to a simmer.

Finish

1. Nestle the chicken back into the pan, cover, and simmer until the rice is tender and the liquid is absorbed. (Tip: Check the chicken's largest piece with a thermometer — it should read 74°C (165°F) by the time the rice is done.)
2. Stir in the peas if using, cover, and let sit off the heat a few minutes before serving.