Lemon-Herb Chicken and Rice Skillet

• 2 (about 12 oz)boneless chicken thighs, patted dry
• 1 tbspolive oil
• 3/4 cuplong-grain white rice, rinsed
• 1 1/2 cupswater or unsalted stock
• 1lemon, half juiced and half sliced
• 1/4 cupflat-leaf parsley, chopped
• 2 clovesgarlic, thinly sliced
• 1 tspdried oregano

All amounts are draft estimates. Metric conversions and household measures have not been standardized or tested.

Draft method — testing pending

1. 1

   Step 1. Heat the oil in a wide skillet over medium-high. Add the chicken and leave it undisturbed for 5 to 6 minutes until deeply browned, then turn and brown the second side. Move to a plate.

2. 2

   Step 2. Lower the heat to medium. Add the garlic and oregano and stir for 30 seconds, just until fragrant.

3. 3

   Step 3. Add the rinsed rice and stir to coat in the pan fat, then pour in the water or stock and scrape the base of the pan clean.

4. 4

   Step 4. Return the chicken on top of the rice, tuck in the lemon slices, cover, and cook on low for 16 to 18 minutes until the liquid is absorbed.

5. 5

   Step 5. Rest off the heat for 5 minutes, then finish with the lemon juice and parsley. Season at the plate.

Substitutions proposed for testing

• Chicken breast instead of thighs

  Not tested. Cooking time and doneness must be verified before publication.

• Brown rice

  Not tested. Liquid amount and cooking time must be developed separately.

• Dill instead of parsley

  Not tested. Flavor and finishing instructions still need verification.