Last night I didn’t know what to do for dinner. I had defrosted some chicken, but couldn’t figure out what I wanted to do with it. I saw bacon and turned to breakfast burritos instead. Yes, I make Brinner sometimes.
This morning I saw the chicken again, sitting in my fridge, taunting me. I ignored the snarky bird, grabbed a water and logged onto Facebook. To my delight AllRecipes had posted Spicy Garlic Lime Chicken. I checked the ingredient list and I had almost everything already. Take that chicken! I know what I’m making for dinner now.
But about a side dish? I had a Lemon Risotto recipe sitting on one of my Pinterest boards waiting for me to get up the courage to try a risotto. I was ready to try, but I only had long grain rice in the house. Apperantly there is no substituting the short grain/arborio rice in a risotto recipe. The only other thing that came to mind was Rice Pilaf. Thanks to my googling prowess, I found Alton Brown’s Rice Pilaf recipe and I had almost everything I needed for it in the house. Sold!
I went to take pictures with my camera and my SD card was MIA. Ugh!
So here is the photo shown on AllRecipes.
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground red pepper (or ¼ teaspoon cayenne)
- ⅛ teaspoon paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 teaspoons garlic powder
- Juice of 6 or 7 limes
- 2 tablespoons unsalted butter
- ½ onion, minced
- 1 red bell pepper, minced
- ¼ teaspoon salt
- 2 cups white rice
- 2¾ cups chicken broth
- Zest of 1 lime
- ¼ teaspoon turmeric mixed into ¼ cup water
- 1 bay leaf
- In a small bowl, mix together salt, pepper, ground red pepper, paprika, ¼ teaspoon garlic powder, onion powder, thyme, and parsley. Sprinkle spice mixture on both sides of each chicken breast until well coated.
- Heat butter and oil in a large skillet over medium heat. Cook chicken for 5 to 6 minutes or each side until a crust forms and chicken is cooked through. Sprinkle 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat chicken with sauce, flipping chicken once.
- Preheat oven to 350 degrees F.
- In a large oven-safe pot, melt butter over medium-low heat. Add onion, bell pepper, and salt. Sweat onion and pepper until aromatic, stirring constantly. If the veggies start to brown, turn down the heat. Add rice and stir to coat rice in butter. Cook until rice smells nutty. Add chicken broth, lime zest, turmeric and water, and bay leaf. Bring to a boil, stir once, and cover pot with a damp kitchen towel. Place lid on pot and fold towel corners over lid.
- Bake for 15 minutes. Rest at room temperature for 10 to 15 minutes without removing the cover. Remove lid, discard bay leaf, and fluff with a fork.