Chicken with pesto and rice

A few simple ingredients make a hearty meal 
 
Ingredients 

12 kilo boneless chicken thighs 

2 teaspoons salt 

2 tablespoons extra-virgin olive oil 

½ red onion, sliced 

1½ cups Carolina white rice 

2½ cups chicken broth 

¼ cup + 2 tablespoons pesto, homemade or store-bought 

¾ teaspoon lemon zest  

2 teaspoons fresh lemon juice, plus more for serving  

about 300 g cherry tomatoes or one large package 

60 g goat cheese, crumbled, for serving 

¼ cup pine nuts, toasted, for serving 
 

Step-by-step instructions: 
 

1. Pat the chicken dry with paper towels and season all over with 1 teaspoon of salt. 

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Once the oil shimmers, working in batches if needed, add the chicken in a single layer. Cook undisturbed until the chicken is lightly browned, 4-5 minutes per side. Transfer the chicken to a plate. 

1. Add the remaining 1 tablespoon of olive oil to the pot. Once the oil shimmers, add the onion and cook, stirring, until fragrant, 2-3 minutes.  

1. Add 2 to 3 tablespoons of the chicken broth, scraping up any browned bits from the bottom of the pot.  

1. Stir in the rice, pesto, lemon zest, lemon juice, remaining 1 teaspoon salt, and remaining chicken broth. 

1. Place the chicken in the rice mixture and pour over any accumulated juices. Bring to a simmer and add the tomatoes.  

1. Cover and cook until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 20 minutes. 

1. Spread the remaining 2 tablespoons of pesto over the chicken and sprinkle with the goat cheese and pine nuts. 
    
   Enjoy!