← All recipes

Lemon 16

Lemon 16 is built on Olive Oil, Salt Plus More, and Short Grain Rice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tsp
• 2 tsp
• 3 1/2 cup
• 2 cup

Method (preview)

1. 1

   Heat 2 teaspoons of olive oil in an ovenproof paella pan or large, deep skillet over medium-high heat.

2. 2

   Add the chicken and sear until browned, about 4 minutes per side.

3. 3

   Remove from the skillet and season with 1/2 teaspoon of salt and pepper to taste.

4. 4

   Lower the heat to medium.

5. 5

   Add the remaining olive oil, the garlic and the scallions and cook, stirring, until softened, about 1 minute.

6. 6

   Preheat oven to 350 degrees.

7. 7

   Bring the broth to the boil in a medium-size saucepan.

8. 8

   Add the rice to the garlic and scallions and stir for 30 seconds.

9. 9

   Add the broth, wine and 1 1/2 teaspoons of salt.

10. 10

    Turn the heat to low and simmer slowly, stirring frequently, until most, but not all, of the liquid is absorbed, about 15 minutes.

11. 11

    Push the lemon slices down into the rice and lay the chicken over it. Bake, uncovered, until the liquid is absorbed, about 20 minutes.

12. 12

    Remove the pan from the oven and cover with a kitchen towel.

13. 13

    Let stand for 10 minutes.

14. 14

    Season the rice with additional salt if needed and pepper to taste.

15. 15

    Top with the mint and parsley.

16. 16

    Divide among 4 plates and serve immediately.