Chicken and rice with summer vegetables

We’ve been getting amazing organic vegetables all summer long in our CSA box from Driftless Organics. Our latest new discovery has been Romanesco broccoli. It has so far proven to be amazing in everything, from simply roasted vegetables (where it lends a peppery, beefy flavor to the mix) to a quick sauté in this dish.

This is a play on the old “chicken and rice” standby, but uses arborio rice cooked in a hearty broth and crunchy, sweet summer vegetables.

This is enough for two people, with leftover rice and veggies for the next day’s lunch for one.

Chicken and rice with summer vegetables

What you’ll need:

  • Two boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 cup chopped Romanesco broccoli
  • 3 small carrots, chopped
  • Kernels from 1 ear of sweet corn
  • 1 small shallot, chopped
  • 1 cup arborio rice (I prefer Cucina Viva or similar)
  • 3 cups chicken broth
  • 6 tablespoons olive oil
  • 1 tablespoon butter

What to do:

  1. Heat 2 tablespoons of olive oil in a nonstick pan.
  2. Sauté the chopped vegetables (Romanesco, carrots, corn and shallots) over medium heat until slightly softened and just barely beginning to brown (about five minutes). Set aside.
  3. Heat 2 tablespoons of olive oil in a medium pot. Heat the remaining two tablespoons of olive oil in the nonstick pan you used to sauté the veggies.
  4. In the medium pot, toast the arborio rice in the olive oil, stirring well, for 2 minutes.
  5. Meanwhile, coat the chicken in flour, a pinch of salt and pepper, and place in the nonstick pan over medium heat. Cook for 8 minutes or so on each side (until cooked thoroughly), flipping once, while continuing to prepare the rice.
  6. Add 1 cup of the chicken broth to the rice, stirring thoroughly, and bring to a boil. When the liquid has been fully absorbed into the rice, add a second cup and continue to boil. Add the third cup of broth when the second has been fully absorbed and continue to cook. Add a few generous pinches of salt.
  7. Remove the chicken from the pan when it has been cooked thoroughly and place it in a warm spot to rest.
  8. When all of the broth has been absorbed into the rice (about 20-25 minutes total), test it for doneness, then remove from th heat and stir in a tablespoon of butter, then the vegetables that you set aside.
  9. Serve the rice and veggies with a sliced chicken breast on top. Season to taste with salt and pepper.

Related posts:

  1. Summer squash and zucchini gratin
  2. Saturday Night Improv: Chorizo-stuffed chicken breast
  3. Quick chicken tacos with salsa verde
  4. Grown-up chicken fingers and hot sauce
  5. Mood Cooking – Hot Stir-fry

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.