Another baby recipe by Tyler Florence! And another one-pot all-in-one meal! Can’t go wrong here. I think I’m just trying to work my way through this cookbook until I find my favorite recipes. Why? Not only are they healthy recipes geared towards your family’s eating, they’re also SO easy and quick to make. And easy but still super delicious recipes are my favorite!
This recipe is great because it has many different vegetable mixed in with the rice. Plus, baby carrots are amazingly cute, though you can use whatever veggies you have on hand or find at the farmer’s market or on sale at the supermarket. The recipe was actually a little bit bla when I first tried it, but with a few tweaks, including adding some soy sauce and seasoning along the way, it was definitely a hit. Next time maybe I’ll use some more interesting veggies, as well.
You can use whatever type of chicken you have on hand; I chose to use thighs because that’s what I had in my freezer. The recipe called for two boneless skinless breasts, though I always find those get dry quickly. So i swapped it for chicken with bones, and I’m glad I did. The chicken stayed moist.
Chicken with Rice and Veggies, adapted from Tyler Florence:
Serves 2-3 adults or 6 children
Ingredients:
- 2 tablespoons olive oil
- 4 chicken thighs
- 1 head broccoli, cut into florets and stalks cut into rounds
- 6 baby carrots
- 1 yellow onion, cut into rings
- 1 cup sugar snap peas
- 1 tablespoon olive oil
- 1 1/2 cups white rice
- 3 cups chicken stock or water
- 3 tablespoons soy sauce
Directions:
1. Preheat the oven to 375 degrees
2. In a roasting pan or dutch oven heat 2 tablespoons of the oil over medium heat. Add the chicken and cook until browned, about 7 minutes on each side. Remove chicken and set aside.
3. Add the vegetables and cook for about 5 minutes, until they start the brighten and the onions start to soften (do this in batches if necessary)
4. Transfer veggies to a plate and set aside.
5. Add the remaining tablespoon of oil and add the rice. stir until coated.
6. Add the stock/water and bring to a boil over high heat.
7. Place the chicken and veggies on top of the rice and place in oven, uncovered.
8. Bake for 30-40 minutes, until chicken is done (165 degrees) and the rice is cooked.
