Ingredients:
- 1.25 lbs chicken tenderloins
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1.5 cups long-grain white rice
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2.5 cups low-sodium chicken stock
- 0.5 cup frozen peas
- 1 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions:
- Season the chicken. Rub the 1.25 lbs chicken tenderloins with the smoked paprika, garlic powder, salt, and pepper until they are fully coated.
- Sear the protein. Heat a large skillet over medium high heat with a splash of oil and sear the chicken for 3 minutes per side until a golden crust forms. Remove the chicken and set it aside on a plate; it will finish cooking later.
- Sauté the aromatics. Lower the heat to medium and melt the 2 tbsp unsalted butter. Toss in the diced onion and sauté for 4 minutes until translucent and soft.
- Add the garlic. Stir in the 3 minced garlic cloves and cook for about 30 seconds until the aroma fills the kitchen. Don't let it brown or it will turn bitter.
- Toast the rice. Add the 1.5 cups long grain white rice to the buttery onions. Stir constantly for 2 minutes until the edges of the rice look translucent.
- Introduce the liquid. Pour in the 2.5 cups chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan — that's where the flavor lives!
- Simmer the base. Bring the liquid to a boil, then immediately turn the heat down to low.
- Nestle the chicken. Place the seared chicken tenderloins (and any juices from the plate) back into the skillet on top of the rice. Cover the pan with a tight fitting lid.
- Cook and steam. Let everything simmer for 15 to 18 minutes until the liquid is fully absorbed. Turn off the heat and let it sit, covered, for 5 minutes.
- Final touches. Stir in the 0.5 cup frozen peas (the residual heat will cook them) and fluff the rice with a fork. Sprinkle with fresh parsley and serve with lemon wedges.