Chicken with pesto and rice

A few simple ingredients make a hearty meal

Materials

12 kg boneless chicken legs

2 teaspoons of salt  

2 tablespoons extra virgin olive oil  

½ red onion, sliced  

1½ cups Carolina white rice  

2½ cups chicken stock  

¼ cup + 2 tablespoons pesto, homemade or store-bought  

¾ teaspoon lemon zest  

2 teaspoons fresh lemon juice, plus more for serving  

about 300 gr. cherry tomatoes or a large package  

60 gr. goat cheese, crumbled, for serving  

¼ cup pine nuts, toasted, for serving


Step by step process:
 

1. Pat the chicken dry with absorbent paper and season with 1 teaspoon of salt all over.  

 

1. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Once the oil is shimmering, working in batches if necessary, add the chicken in a single layer. Cook, undisturbed, until chicken is lightly browned, 4-5 minutes per side. Transfer the chicken to a plate.  

 

1. Add the remaining 1 tablespoon olive oil to the pot. Once the oil shimmers, add the onion and cook, stirring, until fragrant, 2-3 minutes.  

 

1. Add 2 to 3 tablespoons of the chicken stock, scraping up any browned bits from the bottom of the pot.  

 

1. Stir in rice, pesto, lemon zest, lemon juice, remaining teaspoon salt, and remaining chicken stock.  

 

1. Place the chicken in the rice mixture and baste with any accumulated juices. Bring to a simmer and add the tomatoes.  

 

1. Cover and cook until liquid is absorbed, rice is tender, and chicken is cooked through, about 20 minutes.  

 

1. Spread the remaining 2 tablespoons of pesto over the chicken and sprinkle with the goat cheese and pine nuts.
   
   Good appetite!