Pollo con arroz a la sartén

Ingredientes

• 4 large chicken breasts
• 1 lemon
• 2 Tablespoons avocado oil
• 8 ounces sliced mushrooms, any kind
• 1 large shallot, sliced thinly
• 2 Tablespoons worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 cup white rice
• 2 1/4 cups chicken broth
• Grated Parmesan, for garnish (optional)

Preparación

1. 1

   Sprinkle the chicken with a few generous pinches...: Sprinkle the chicken with a few generous pinches of salt and pepper and squeeze the juice from half the lemon over the top. Let it sit while you prepare the pan.

2. 2

   Put the avocado oil in a large, deep...: Put the avocado oil in a large, deep skillet (that has a lid that fits) and heat it to high heat.

3. 3

   When the oil is hot, cook the chicken...: When the oil is hot, cook the chicken breasts for 1-2 minutes on each side until they are slightly browned, but not cooked through. Transfer the chicken to a large plate.

4. 4

   Add the mushrooms and shallots to the pan...: Add the mushrooms and shallots to the pan with a little more oil if the pan is dry. Saute them for about 10 minutes until they soften and cook down a little.

5. 5

   Stir in the worcestershire, thyme, salt, and rice....: Stir in the worcestershire, thyme, salt, and rice. Cook and stir often for another 5 minutes until the rice is slightly toasted.

6. 6

   Add the chicken to the pan and pour...: Add the chicken to the pan and pour in the chicken broth. Bring the whole thing to a boil, then reduce the heat to medium-low. Cover the skillet and let it cook for 15 minutes.

7. 7

   When it's finished cooking there should be no...: When it's finished cooking there should be no more liquid in the bottom of the skillet, the rice should be tender, and the chicken should be cooked through. Squeeze the remaining half lemon over the whole dish.

8. 8

   Serve the chicken and mushroom rice with a...: Serve the chicken and mushroom rice with a dusting of grated parmesan if you like.