Italian-Spiced Chicken Thigh & Rice Skillet
with Carrots, Green Beans & Creamy Pesto Drizzle
Cooking time
30 minutes
Servings
2/4
Calories
820 /serving
Basil, oregano, fennel, dried tomatoes… where could we be but in Italy? Our All in Italy seasoning blend sets the tone for an easy breezy skillet supper that makes the most of touchstone flavours. Seared chicken thighs offer up for tender meaty bites tucked into a soft bed of white rice cooked with carrots, garlic and a touch of butter. You’ll add green beans for crisp contrast, and then dazzle with a sour cream and basil pesto drizzle.
We will send you:
- 4 Chicken thighs
- 300g Multicoloured Nantes carrots
- 15ml Minced garlic
- 300g Green beans
- 30ml Basil pesto
- 160g White rice
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 5g All in Italy spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, cayenne pepper, garlic)
Contains: Cashews, Milk
You will need:
Medium high-sided oven-safe pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
9 g
Sodium
630 mg
Total Carb
97 g
Sugars
14 g
Protein
46 g
Fibre
10 g
Preparation
Start the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a medium, high-sided, oven-safe pan, heat a drizzle of oil on high. Add the chicken and cook, 2 to 3 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, small-dice the carrots. Remove the stem ends of the green beans; cut crosswise into thirds on an angle.
Start the vegetables & rice
In the reserved pan, heat a drizzle of oil on medium-high. Add the carrots, rice, garlic, remaining spices and 1 tbsp butter (double for 4 portions). Sauté, scraping up any browned bits, 2 to 3 min., until beginning to brown.
Continue the vegetables & rice
To the pan of vegetables and rice, add 1 ¼ cups water (double for 4 portions), the demi-glace and a big pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice and vegetables are partially cooked.
Finish the chicken, vegetables & rice
When the rice and vegetables are partially cooked, remove from the oven, stir and add the chicken and green beans. Cover and bake, 8 to 10 min., until the chicken* is cooked through and the rice and vegetables are tender.
Make the creamy pesto & serve
In a small bowl, combine the sour cream, pesto, 1 tbsp water (double for 4 portions) and S&P. Divide the chicken (slice beforehand if desired), vegetables and rice between your plates. Drizzle with the creamy pesto. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
