Chicken with Rice, Broccoli, and Scallions

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Chicken with Rice, Broccoli, and Scallions

Yields1 Serving
 1 whole chicken (3 to 4 pounds), cut into 10 pieces
  Coarse salt and ground pepper
  2 teaspoons vegetable oil
  1 white onion, diced medium
  2 garlic cloves, roughly chopped
  1 teaspoon mustard powder
  1/2 teaspoon dried thyme
  1/2 teaspoon red-pepper flakes
  1 1/2 cups long-grain white rice
  3 cups broccoli florets (from 2 stalks)
  6 scallions (white and light green parts only), thinly sliced
  2 1/2 cups chicken broth or water
1

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

2

Reduce heat to medium and add onion and garlic to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

3

Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Ingredients

 1 whole chicken (3 to 4 pounds), cut into 10 pieces
  Coarse salt and ground pepper
  2 teaspoons vegetable oil
  1 white onion, diced medium
  2 garlic cloves, roughly chopped
  1 teaspoon mustard powder
  1/2 teaspoon dried thyme
  1/2 teaspoon red-pepper flakes
  1 1/2 cups long-grain white rice
  3 cups broccoli florets (from 2 stalks)
  6 scallions (white and light green parts only), thinly sliced
  2 1/2 cups chicken broth or water

Directions

1

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

2

Reduce heat to medium and add onion and garlic to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

3

Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Notes

Chicken with Rice, Broccoli, and Scallions
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