Adapted from Bon Appetit, February 2002. For a more interesting version of this, see Brazilian Chicken and Rice with Olives.
Serves 4.
- 1 pound skinless boneless chicken thighs or breasts, cut into 1/2-inch wide strips.
- Ground black pepper
- 3 garlic cloves, peeled and finely chopped
- 1 teaspoon lemon zest
- 2 Tablespoons olive oil
- 1 1/2 cups chicken broth
- water with lemon juice added to total 1 cup
- 1 (10-ounce) package Vigo yellow rice with seasoning**
- 1/2 cup (or more to taste) chopped flat-leaf parsley
**Vigo rice comes in two sizes. If you use the 8 oz. size, or another brand of seasoned rice, just adjust the liquid to equal the amount called for on the package.
In a bowl, mix chicken, pepper, garlic and lemon zest. If there’s time, refrigerate several hours before cooking. If not, just go ahead with the next step.
When ready to cook, heat oil in a heavy large skillet over medium-high heat. Add chicken mixture and sauté until chicken is lightly browned. Add chicken broth and water/juice mixture and bring to a boil. Mix in rice with seasoning. Return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.
Stir parsley into rice mixture and serve.
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