with Chef Robert Larios
Photography by Patricia M. Larios
Craving a way to pack your meal with flavor without breaking a sweat? Let me introduce you to pan sauce. In just three minutes, you’ll blend together savory chicken stock, zesty lemon juice, creamy butter and sweet peach jam into a velvety concoction. Imagine the rich aroma of chicken stock mingling with the bright citrusy scent of fresh lemon juice, creating a tantalizing backdrop for the luscious melt of golden butter. As the peach jam dissolves, it forms a glossy, amber pool of sweetness that perfectly balances the tang.
Drizzle this liquid gold over BBQ-seasoned chicken. Picture the smoky, caramelized crust sizzling as the sauce seeps into every nook and cranny, infusing each bite with layers of complex flavors. Serve it alongside fluffy, steaming rice that soaks up the excess sauce like a sponge and vibrant, crisp green beans that add a burst of color and crunch.
When you find yourself licking the plate clean, relishing every last drop of that divine sauce, we won’t just understand—we’ll applaud your impeccable taste.
¡Buen provecho!
Peach BBQ-Rubbed Chicken With Lemon Green Beans and Garlic Rice
Step 1:
Preparation: Adjust the oven rack to the top position and preheat the oven to 425°F. Wash and dry the produce. Peel and mince the garlic, then zest and quarter the lemon.
Step 2:
Cook the Rice: Heat a drizzle of oil in a small pot over medium-high heat. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in the rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, about 15-18 minutes.
Keep covered off the heat until ready to serve.
Step 3:
Roast the Green Beans: While the rice is cooking, trim the green beans if needed. Toss the green beans on a baking sheet with a drizzle of olive oil, salt and pepper.
Roast on the top rack until browned and tender, about 12-15 minutes.
Step 4
Cook the Chicken**: Meanwhile, pat the chicken dry with paper towels. Season all over with BBQ seasoning, salt, and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-6 minutes per side. Tip: Lower the heat if the chicken begins to brown too quickly. Turn off the heat and transfer the chicken to a plate. Wipe out the pan.
**Note: Chicken is fully cooked when the internal temperature reaches 165°F.
Step 5:
Make the Sauce: Return the same pan to medium-high heat. Add ¼ cup of water (1⁄3 cup for 4 servings), peach jam, stock concentrate, and juice from half a lemon. Bring to a simmer and cook until the sauce is reduced and thickened, about 2-3 minutes. Turn off the heat and stir in 1 tablespoon of butter
(2 tablespoons for 4 servings) until melted. Season with salt and pepper. Return the chicken to the pan and turn it a few times to coat in the sauce.
Step 6:
Finish and Serve: Fluff the rice with a fork; stir in 1 tablespoon of butter (2 tablespoons for 4 servings) and season with salt and pepper.
Toss the green beans with lemon zest. Divide the rice, green beans, and chicken between plates. Spoon any remaining sauce from the pan over the chicken. Serve with the remaining lemon wedges on the side.
Ingredients
Directions
Step 1:
Preparation: Adjust the oven rack to the top position and preheat the oven to 425°F. Wash and dry the produce. Peel and mince the garlic, then zest and quarter the lemon.
Step 2:
Cook the Rice: Heat a drizzle of oil in a small pot over medium-high heat. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in the rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, about 15-18 minutes.
Keep covered off the heat until ready to serve.
Step 3:
Roast the Green Beans: While the rice is cooking, trim the green beans if needed. Toss the green beans on a baking sheet with a drizzle of olive oil, salt and pepper.
Roast on the top rack until browned and tender, about 12-15 minutes.
Step 4
Cook the Chicken**: Meanwhile, pat the chicken dry with paper towels. Season all over with BBQ seasoning, salt, and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-6 minutes per side. Tip: Lower the heat if the chicken begins to brown too quickly. Turn off the heat and transfer the chicken to a plate. Wipe out the pan.
**Note: Chicken is fully cooked when the internal temperature reaches 165°F.
Step 5:
Make the Sauce: Return the same pan to medium-high heat. Add ¼ cup of water (1⁄3 cup for 4 servings), peach jam, stock concentrate, and juice from half a lemon. Bring to a simmer and cook until the sauce is reduced and thickened, about 2-3 minutes. Turn off the heat and stir in 1 tablespoon of butter
(2 tablespoons for 4 servings) until melted. Season with salt and pepper. Return the chicken to the pan and turn it a few times to coat in the sauce.
Step 6:
Finish and Serve: Fluff the rice with a fork; stir in 1 tablespoon of butter (2 tablespoons for 4 servings) and season with salt and pepper.
Toss the green beans with lemon zest. Divide the rice, green beans, and chicken between plates. Spoon any remaining sauce from the pan over the chicken. Serve with the remaining lemon wedges on the side.
Notes
Utensils you will need:
- Zester: For that perfect hint of zest.
- Small pot: Where the magic begins.
- Baking sheet: Your trusty sidekick for crispiness.
- Paper towels: Because even heroes need a little cleanup.
- Large pan: The stage for your culinary masterpiece.
Cooking Tidbit: Although the original recipe called for pork, I decided to shake things up with chicken. Whether you stick to the classic pork or dive into my chicken version, you’re in for a flavorful treat either way.
To keep those chicken breasts juicy and tender, brine them for 30 minutes to 1 hour before cooking. A simple brine of 1/4 cup salt dissolved in 4 cups of water works wonders.
Need more tips? Don’t hesitate to reach out to me at alive@employeesclub.com. Let’s make magic in the kitchen!
Food Quote: “Just like a good brine keeps chicken tender, a little preparation in life makes everything better.”
– Chef Robert Larios
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Food Lover’s Dictionary Glaze – A thin, glossy layer applied to both hot and cold foods. A savory glaze might be a reduced meat stock or aspic, while a sweet glaze could range from melted jelly to a chocolate coating. Bibliography: Herbst, Sharon Tyler, and Ron Herbst. The New Food Lover’s Companion. Accessed March 25, 2024. Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. |
