Skillet Chicken with Homemade Rice-A-Roni and Green Beans Recipe
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Note: I found the best way to break the spaghetti into pieces was to hold 4 or 5 strands at once and use my fingers to break off 1/2-inch sections. I don't rinse the rice before cooking.
Recipe Facts
Ingredients
- For the Chicken Rice-a-Roni:
- 8 pieces chicken thighs and/or drumsticks (about 2 pounds)
- 2 1/2 tablespoons olive oil, divided
- 2 1/2 ounces (about 1/3 of a box) uncooked thin spaghetti, broken into 1/2-inch pieces
- 1 3/4 cups long grain rice
- 1 large bay leaf
- 4 cups low-sodium store-bought or homemade chicken broth
- 1/8 teaspoon saffron threads
- 1/4 teaspoon ground turmeric
- Kosher salt and freshly ground black pepper
- For the Green Beans:
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 pound green beans, trimmed and halved crosswise
Directions
-
Pat chicken dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Working in batches, add half of the chicken skin side down. Cook until well browned, about 8 minutes per side. Transfer chicken to plate, leave oil in pan, and repeat with second batch of chicken.
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Pour off all but 1 teaspoon fat in pan. Add pasta pieces to pan and toast until dark golden brown, stirring frequently. Add rice, bay leaf, half tablespoon oil, and cook, stirring, for 1 minute.
-
Stir in chicken broth, saffron, turmeric, and 3/4 teaspoon salt. Bring to simmer, cover, reduce heat to low, and cook, without stirring, for 12 minutes. Adjust heat as necessary to keep mixture at low simmer.
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Remove lid and nestle chicken pieces into rice. Cover and continue to cook until rice is cooked through and chicken registers between 170°F to 175°F on instant read thermometer, about 10 to 15 minutes longer.
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While the chicken and rice is cooking, make the green beans. In 10-inch skillet, heat remaining tablespoon oil over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add green beans and 1/2 teaspoon salt, and cook until just tender, stirring frequently, about 5 minutes. Season to taste with salt and pepper.
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Season rice-a-roni to taste with more salt and pepper and serve.
Special equipment
12-inch skillet with lid, 10-inch skillet, instant read thermometer