Reviews (1) Add Rating & Review 54 Ratings 5 star values: 5 4 star values: 13 3 star values: 28 2 star values: 6 1 star values: 2 Martha Stewart Member Rating: Unrated 01/20/2012 This is just OK, the flavor can be amped-up so I would recommend doubling the spices and adding the broccoli halfway through the cooking time. I followed the recipe to the letter and the broccoli was so overcooked...yuck!
Back to Chicken with Rice, Broccoli, and Scallions All Reviews for Chicken with Rice, Broccoli, and Scallions - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken with Rice, Broccoli, and Scallions Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 1 whole chicken (3 to 4 pounds), cut into 10 pieces Coarse salt and ground pepper 2 teaspoons vegetable oil 1 small yellow onion, diced medium 2 garlic cloves, roughly chopped 2 celery stalks, diced medium 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 low-sodium chicken broth or water
Cook’s Notes Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts. To make this on the stovetop, cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes.
Gallery Chicken with Rice, Broccoli, and Scallions
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 4
Gallery
Chicken with Rice, Broccoli, and Scallions
Chicken with Rice, Broccoli, and Scallions
Chicken with Rice, Broccoli, and Scallions
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 40 mins total: 1 hr 10 mins
Servings: 4
prep: 40 mins
total: 1 hr 10 mins
prep:
40 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 1 whole chicken (3 to 4 pounds), cut into 10 pieces Coarse salt and ground pepper 2 teaspoons vegetable oil 1 small yellow onion, diced medium 2 garlic cloves, roughly chopped 2 celery stalks, diced medium 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 low-sodium chicken broth or water
Directions
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.
Reduce heat to medium and add onion, garlic, and celery 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.
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.
Cook’s Notes Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts. To make this on the stovetop, cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes.
Cook’s Notes
Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts. To make this on the stovetop, cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes.
Reviews (1)
Add Rating & Review 54 Ratings 5 star values: 5 4 star values: 13 3 star values: 28 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 01/20/2012 This is just OK, the flavor can be amped-up so I would recommend doubling the spices and adding the broccoli halfway through the cooking time. I followed the recipe to the letter and the broccoli was so overcooked...yuck!
Reviews (1)
Add Rating & Review 54 Ratings 5 star values: 5 4 star values: 13 3 star values: 28 2 star values: 6 1 star values: 2
Add Rating & Review
54 Ratings 5 star values: 5 4 star values: 13 3 star values: 28 2 star values: 6 1 star values: 2
54 Ratings 5 star values: 5 4 star values: 13 3 star values: 28 2 star values: 6 1 star values: 2
54 Ratings 5 star values: 5 4 star values: 13 3 star values: 28 2 star values: 6 1 star values: 2
5 star values: 5 4 star values: 13 3 star values: 28 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 01/20/2012 This is just OK, the flavor can be amped-up so I would recommend doubling the spices and adding the broccoli halfway through the cooking time. I followed the recipe to the letter and the broccoli was so overcooked...yuck!Martha Stewart Member
Rating: Unrated 01/20/2012
This is just OK, the flavor can be amped-up so I would recommend doubling the spices and adding the broccoli halfway through the cooking time. I followed the recipe to the letter and the broccoli was so overcooked…yuck!
Rating: Unrated
All Reviews for Chicken with Rice, Broccoli, and Scallions
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken with Rice, Broccoli, and Scallions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
