Lemon chicken, rice and peas
A lemony chicken supper with fluffy rice and peas. Cook the rice separately so you can adjust the chicken sauce without making the grains soggy.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 250g boneless chicken breast, cut into 2cm pieces
- 150g dry long-grain rice
- 100g frozen peas
- 1 small onion, finely sliced
- 1 tbsp olive oil
- 1 lemon, zest and juice
- 100ml water
- Black pepper, to taste
Method
- Prepare the chicken and vegetables
Wash hands and prepare the onion and lemon before handling the raw chicken. Use a separate board for the chicken; do not wash raw poultry. Wash utensils and hands afterwards.
- Cook the rice and peas
Cook the rice in a saucepan according to its packet instructions. Add the frozen peas for the final 3 minutes, or their packet cooking time if longer. Drain well and keep hot.
- Soften the onion
Meanwhile, heat the oil in a large frying pan over a medium heat. Soften the onion for 5 minutes, stirring so the edges do not burn.
- Cook the lemon chicken
Add the chicken and cook for about 8–10 minutes, turning regularly. Add the water and lemon zest, then simmer until the thickest chicken pieces reach 75°C for 30 seconds; extend cooking as needed.
- Season and serve
Stir in half the lemon juice, taste the sauce and add more if wanted. Spoon the chicken and its juices over the hot rice and peas, then finish with pepper.
Make it work with what you have
- Broccoli florets can replace peas: cook them separately until tender, then fold into the rice.
- Start with half the lemon juice. A small lemon can still be sharp, and it is easier to add more at the table.