No one loves a one-dish dinner more than the cook. Our easy and delicious recipe for Lemon-Thyme Chicken & Rice takes only 10 minutes to pull together and is even better because it cooks in half the time in your pressure cooker.
cost per recipe: $7.46
The price is determined by the national average.
pounds chicken parts, skin removed
teaspoon ground black pepper
teaspoon kosher salt
teaspoons dried thyme, crushed
tablespoons vegetable oil
carton (32 ounces) Swanson® Chicken Broth or Swanson® Chicken Stock
cups uncooked parboiled long-grain white rice (parboiled rice is sometimes called converted rice)
cup white wine
cup lemon juice
cloves garlic, minced
Season the chicken with the black pepper, salt and thyme. Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Pour off any fat.
Increase the heat to high. Stir the broth, rice, wine, lemon juice and garlic in the cooker and heat to a boil.
Reduce the heat to medium. Close the cooker and cook for 10 minutes. Remove the cooker from the heat and quick-release the pressure. Carefully open the cooker. Remove the chicken, cover and keep warm.
Increase the heat to high. Cook the broth and rice mixture, uncovered, for 8 minutes or until the liquid is reduced by half (the mixture will be creamy, like risotto). Serve the chicken over the rice mixture and garnish with chopped fresh parsley and lemon slices, if desired.