Garlic Chicken Scampi Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound of chicken breasts without bones or skin, cut into thin slices
02 -
Season with salt and pepper to taste
→ Sauce for Scampi
03 -
4 minced garlic cloves
04 -
About 2 tbsp of olive oil
05 -
120 ml of chicken stock
06 -
Freshly squeezed juice from one lemon
07 -
60 ml white wine (optional to add)
08 -
2 tbsp butter (unsalted)
09 -
Chopped fresh parsley (2 tbsp)
→ Parmesan Garlic Rice
10 -
200 g of uncooked long-grain white rice
11 -
480 ml chicken stock
12 -
2 cloves of garlic, finely chopped
13 -
Grated Parmesan cheese (25 g)
14 -
Chopped parsley for a garnish
# Instructions:
01 -
Sprinkle salt and pepper on the chicken slices to your liking. Heat olive oil in a big pan on medium-high. Place the chicken in, cooking each side for 3-4 minutes until browned and fully done. Put the chicken aside when it's done.
02 -
Using the same pan, sauté the garlic for a minute until it smells great. Add in chicken stock, lemon juice, and wine if desired. Use a spatula to scrape up the brown bits stuck on the pan's bottom. Let it simmer for a bit, about 3-4 minutes, to thicken slightly. Mix in the butter until it's smooth and blended.
03 -
Place the cooked chicken back into the pan and toss it so the pieces soak up the sauce. Sprinkle parsley over the top.
04 -
Combine rice, chicken stock, and finely chopped garlic in a medium pot. Boil it on high heat, then turn the heat to low. Cover it up and let it simmer for roughly 15–20 minutes until all the liquid is absorbed and the rice is soft.
05 -
Take the pot off the heat and stir in the Parmesan cheese. Add some salt and pepper if needed.
06 -
Scoop the rice onto plates or into bowls. Add the chicken scampi on top, along with a drizzle of the sauce. Sprinkle some chopped parsley over everything, and enjoy it right away!
# Notes:
01 -
The white wine gives the sauce a deep flavor but can easily be left out.
02 -
Want it extra zesty? Add a little grated lemon peel to the sauce.