Name: Brown Butter Chicken and Rice
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 pound skinless, boneless chicken thighs; Kosher salt and ground black pepper; 3 tablespoons butter; 1 cup uncooked converted rice (such as Uncle Ben's); ½ teaspoon cumin seeds; ½ teaspoon chopped fresh thyme; 1 ounce reduced-sodium chicken stock; 1 pound green beans, trimmed; Fresh thyme leaves

Directions

Step 1

In an extra-large skillet heat 1 Tbsp. olive oil over medium high. Season chicken thighs with ½ tsp. kosher salt Add to skillet; brown 2 to 3 minutes per side. Transfer chicken to a plate, reserving juices in skillet; set chicken aside.

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Step 2

Add butter to the skillet. Swirl pan to melt butter. Cook 1 to 2 minutes. When it has a nutty aroma and is light brown, stir in rice, cumin seeds, and thyme; cook 1 minute. Stir in chicken stock, ¼ tsp. salt, and ¼ tsp. ground black pepper. Bring to boiling.
Step 3

Return chicken to skillet. Arrange green beans around chicken. Reduce heat to medium-low and cook, covered, 20 minutes or until chicken is done (175°F) and beans and rice are tender. If desired, top with additional thyme. Serves 4.

Nutrition Facts

Per Serving:

377 calories; total fat 14g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 63mg; sodium 556mg; potassium 474mg; carbohydrates 45g; fiber 3g; sugar 3g; protein 17g; trans fatty acid 0g; vitamin a 961IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 0mg; folate 160mcg; vitamin b12 0mcg; calcium 118mg; iron 4mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts