I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Thursday, June 12, 2008

Pesto Roasted Chicken and Garlicky Summer Rice

My return to the actual food blogging comes in the form of a very simple meal. It is just too damn hot in my kitchen to be in there for very long lately! I'm hoping to buy a portable AC so I can drag it into the kitchen and bake this summer. I miss central air!!!

I made this chicken because I was looking for a way to finish off the last of my pesto that I froze last summer. (for those that are looking to freeze some pesto there are great little tiny Glad storage containers that probably hold the perfect amount. I can always just pull out one little container and not have to worry about dethawing and then refreezing the rest of it. These containers are also perfect for individual portions of things like panna cotta or to store leftover dressing/sauce). I used chicken thighs because I love the flavor and the moistness of the dark meat, but you could use chicken breasts as well--just adjust the cooking time.

Pesto Roast Chicken
4 chicken thighs
salt and pepper
1/4 c. pesto
1/2 stick of butter, melted

Preheat the oven to 375. Season the chicken thighs with salt and pepper. Then rub down the thighs all over with the pesto. Place the thighs in a baking dish, skin side up, and pour the melted butter over top. Place in the oven, uncovered and cook until juices run clear, about 45 minutes to 1 hour. Allow chicken to sit for 10 minutes before serving.

Garlicky Summer Rice
1 stick butter, divided
4 cloves garlic, minced
1 large zucchini, thinly sliced into pieces resembling shoestring potatoes
1 c. instant rice
1 c. water

Heat 1/2 stick of butter in a saute pan over low heat. When the butter melts, it will have a layer of "foam" on top. Without stirring, using a metal spoon, skim the foam off of the melted butter. Turn up the heat to medium-high. Add the garlic and allow to cook for 1-2 minutes before adding the zucchini. Cook the zucchini until cooked through, but not too long or the mixture will become mushy (let about 1/3 of the pieces turn clear and let the remaining pieces stay fairly green). Set the mixture aside.
In a small saucepan bring 1 c. of water to a boil with a pinch of salt. Add the rice, stir, cover, and remove from the heat. Allow the rice to sit, covered, for 3-4 minutes.
Once rice is ready, stir in zucchini/garlic mixture and the remaining 1/2 stick of butter and serve.


Emiline said...

Well, I love chicken, I love pesto, and I love rice, so this dish is perfect! Oh, garlic, too. Love that stuff. :)

Do New Yorkers not have AC?

Patricia Scarpin said...

I have made pesto roasted chicken with breasts and I'm 100% that your version, with thighs, is a lot more delicious, Sarah!

That Girl said...

What a great idea to spice up some rice!

And I think I have those little containers you're talking about. I love them for little portions of storage!

briannalee said...

Yum! Pesto chicken sounds awesome and lol at the rice idea, great minds is right :)

Stacey said...

I think you need to come to KC to make that for me! And, you need to visit my blog, you've been tagged!