I’m a Rachel Ray fan and bought her book, “Express Lane Meals” about 2 years ago. I’ve tried only 1 of her recipes so far, so I decided it’s time to try another! While working with my nephew and putting together his meals, I came across this one and decided to try it. It’s kinda “fancy”! Definitely a good dish, but has a really different taste due to the coriander so it is absolutely worth posting. I don’t make a lot of dished with coriander, but this one turned out nice. I can see myself making this one for me and my husband on a Saturday night when we want something different and more special.
This one is Gluten Free, and let me just say this. The reason most of my dishes are Gluten free is because I cook with non-processed food 99% of the time. The Chicken Stock I use is Gluten Free. A lot of chicken stock has wheat in it, so please read your labels. Fresh ingredients are so much better in taste and in nutritional value. I highly recommend if you are going to cook, use fresh ingredients.
Ok, so this one has multiple steps so again I took several pictures. Have fun with this one!
- 4 Tablespoons extra-virgin olive oil
- 3 large carrots, peeled and grated
- Salt and pepper for taste
- 1 1/2 cups white rice (I use Basmati rice)
- 3 cups chicken stock
- 1 tsp dried thyme
- Zest and juice of 2 limes
- 4 boneless, skinless chicken breasts
- 3 large garlic cloves, chopped
- 1/2 tsp red pepper flakes
- 1 tsp ground coriander
- 3 bunches of scallions
- 1/4 cup fresh flat-leaf parsley
- 2 tablespoons butter
- Heat a medium pot with a tight-fitting lid over medium high heat. Add about 1 tablespoon of the extra virgin olive oil, once around the pan.
- Add the grated carrots and a little salt and pepper and cook, stirring for 1 minute.
- Add the rice and stir to coat in the oil and distribute the carrots.
- Add 2 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
- Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the extra virgin olive oil, the thyme, lime zest, salt and pepper in a shallow dish.
- Add the chicken breasts to the skillet and cook until done all the way through.
- Transfer the chicken to a plate and cover it loosely with aluminum foil.
- Return the skillet to the heat; add the remaining tablespoon of olive oil.
- Add the garlic, red pepper flakes and coriander.
- Cook, stirring constantly, for about 1 minute. Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 3 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
- To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with slices of chicken breast.
- Pour some scallion-lime sauce over each chicken breasts.