Cooking Lesson #1120: Quick & Easy Chicken Piccata and Rice

…from the Perspectives’ Test Kitchen

How you doin’? I like to find new ways to make different cuisines more approachable… I call it the democratization of foreign dishes and foods in general. It’s fun to try to duplicate the flavor that up until now you could only enjoy in your favorite restaurant or over a hot stove. My Quick & Easy Chicken Piccata and Rice is one such dish. 
 
Chicken Piccata is an Italian dish of thin, pan-fried, flour-dredged meat in a sauce of lemon juice, butter, parsley and capers. In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, lit / veal piccata with lemon), whereas in American cuisine, chicken is more commonly used because the price is so much more reasonable.
 
Best of all, my Quick & Easy Chicken Piccata and Rice is a one-pan dish that has a strong piccata and lemon flavor. The rice comes out perfectly cooked and the chicken is fork tender. One of the secrets in my recipe is toasting the rice before adding the chicken.
 
Prep time: 5 minutes
Cook time:  30 minutes
Yield:  4 servings:
 
Ingredients 
1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken thighs (4 thighs)
1 teaspoon kosher salt, divided
1 finely chopped shallot
1 cup rinsed arborio rice
3 tablespoons minced garlic
3 cups chicken stock
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 teaspoon freshly ground black pepper
4 to 6 thin-sliced lemon wheels
2 tablespoons chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
3. Season the chicken thighs evenly with 1/2 teaspoon salt.
4. Add the chicken to the skillet and cook until lightly browned, about 5 minutes. Flip the chicken and cook until nearly cooked through, 3 to 4 minutes more.
5.  Transfer the chicken to a plate.
6. Add the shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes.
7. Stir in the uncooked rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
8. Pour in the chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. Stir to combine.
9. Bring the mixture to a boil, then reduce heat to low.
10. Return the chicken and any accumulated juices to the skillet.
11. Place the lemon wheels over the chicken pieces.
12. Continue to simmer the chicken, covered, until rice is tender and chicken is cooked through, 165° to 175° F, 10 to 15 minutes.
13. Remove skillet from heat and let stand, covered, for 5 minutes.
14. Sprinkle with parsley before serving.

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ChefSecret: I’ve been asked numerous times, why do I always specify kosher salt in all my recipes over ordinary table salt. It is not a religious thing; it is because kosher salt is purer and just tastes better. Due to the lack of metallic or off-tasting additives such as iodine, fluoride or dextrose, I use it instead of additive-containing common table salt. It is also easier to gauge the amount of salt when salting by hand because of the larger grain size. Some recipes specifically call for volume measurement of kosher/kitchen salt, which for some brands weighs less per measure due to its lower density and is therefore less salty than an equal volume measurement of table salt.
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Quip of the Day: Q. Why was the Italian chef so mean? A. Because he whipped the cream and beat the eggs.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

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