Lemon Chicken and Rice
This recipe was in the Sunday Newspaper in June, 2013. It’s for Lemon Chicken and Rice and it’s from a local blogger.
Catherine Pappas Amityville, New York
Lemon Chicken and Rice Recipe
Lemon Chicken and Rice
For the chicken: ½ tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. paprika
1 tsp. brown sugar
1 lemon zest and juice
2 lbs. boneless, skinless chicken breast
For the sauce: 3 Tbsp. olive oil
3 cloves garlic, chopped
2 lemon, zest and juice
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. red pepper flakes
¼ to ½ cup chopped fresh Italian parsley
To finish the dish: Olive oil for sautéing
6 cups cooked white rice
Combine spices, brown sugar, lemon zest and juice in a large bowl. Slice breast across the grain into ¼ to ½-inch slices. Toss the chicken in the marinade and cover bowl tightly with plastic wrap or transfer contents to resealable plastic bag. Marinate, refrigerated, for one hour or up to overnight.
Sauce: Heat half the olive oil in a small frying pan with the chopped garlic until garlic is fragrant and slightly golden. In a small bowl combine garlic and oil with remaining sauce ingredients.
Finishing: Film a large (10 to 12 inch) skillet with olive oil over medium heat. Sauté chicken slices until golden and cooked through, about 2 to 3 minutes on each side depending on thickness. Do not crowd the pan; work in batches, adding more oil as needed.
Arrange the cooked chicken on top of the white rice. Drizzle on the sauce and serve. 4-6 servings
(Recipe for Lemon Chicken and Rice was in Newsday, Sunday, June 16, 2013; by Catherine Pappas)
Recent Comments