Lemon Chicken Rice Pot

Nutrition · per serving

Steps

1. 1

   Combine chicken cubes with salt, pepper, lemon zest, lemon juice, and olive oil in a bowl and let marinate for 5–10 minutes.

   300 g boneless chicken breast, diced1/2 tsp salt (for marinade)1/4 tsp black pepper (for marinade)1 tsp lemon zest, finely grated2 tbsp lemon juice1 tbsp olive oil (for marinade)
2. 2

   Rinse rice under cold water until the water runs clear; set aside.

   150 g (uncooked) long-grain rice (e.g., jasmine), rinsed
3. 3

   Heat a large pot or deep skillet over medium to high heat, add olive oil, and sauté the marinated chicken pieces in batches for 2–3 minutes until they take on a light color (still not fully cooked inside). Remove and keep warm.

   1 tbsp olive oil (for frying)300 g boneless chicken breast, diced
4. 4

   In the same pot, sauté carrots and zucchini over medium heat for 2 minutes, then add spring onions and garlic and sauté for another minute until the garlic is fragrant.

   100 g (about 1 medium) carrots, thinly sliced150 g (about 1 small) zucchini, diced3 stalks spring onions, sliced2 cloves garlic, finely chopped
5. 5

   Add the rinsed rice to the pot and toast for 1 minute, stirring with the vegetables until the grains become slightly translucent.

   150 g (uncooked) long-grain rice (e.g., jasmine), rinsed
6. 6

   Pour in the vegetable broth, add salt, pepper, and optional red pepper flakes, stir well, and bring to a brief boil.

   600 ml hot vegetable broth1/2 tsp salt (to taste)1/4 tsp black pepper (to taste)1/4 tsp red pepper flakes (optional)
7. 7

   Return the chicken pieces to the pot, reduce the heat, cover, and simmer on low to medium heat for 12–13 minutes until the rice has absorbed the liquid and the chicken is cooked through (internal temperature ~74 °C or meat is uniformly white).

   300 g boneless chicken breast, diced
8. 8

   Remove the pot from the heat and let it rest covered for 2 minutes to allow the rice to swell a bit more.

9. 9

   Garnish with parsley and lemon slices and taste again before serving.

   10 g parsley, roughly chopped2 slices lemon slices for serving

Origin & History

Simple one-pot dishes with rice and chicken are common in many Mediterranean countries; they combine affordable staple ingredients with fresh herbs and citrus for flavor enhancement. Such dishes stem from peasant traditions where one pot was sufficient to prepare filling and balanced meals.