Chicken & Brown Butter Rice

with Corn & Tomatoes

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
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In this dish, we’re elevating hearty brown rice by tossing it together with browned butter (or butter toasted until it develops an especially nutty flavor) and a quick sauté of sweet corn. It’s the perfect companion to simply seared chicken topped with juicy tomatoes and fresh parsley marinated with cider vinegar for deliciously bright flavor.

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Chicken & Brown Butter Rice with Corn & Tomatoes
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instructions
Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients & marinate the tomatoes:
2 Prepare the ingredients & marinate the tomatoes:

While the rice cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Pick the rosemary leaves off the stems; finely chop the leaves. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a separate, medium bowl, combine the halved tomatoes and half the chopped parsley. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the corn:
3 Cook the corn:

While the tomatoes marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared corn, shallot, and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Finish & serve your dish:
5 Finish & serve your dish:

In the pan of reserved fond, heat the butter on medium-high until melted. Add the chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the remaining vinegar (carefully, as the liquid may splatter). Add the browned butter and cooked corn to the pot of cooked rice; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the marinated tomatoes (including any liquid). Garnish with the remaining chopped parsley. Enjoy! 

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Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients & marinate the tomatoes:

While the rice cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Pick the rosemary leaves off the stems; finely chop the leaves. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a separate, medium bowl, combine the halved tomatoes and half the chopped parsley. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the tomatoes:
Cook the corn:
3 Cook the corn:

While the tomatoes marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared corn, shallot, and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the chicken:
Finish & serve your dish:
5 Finish & serve your dish:

In the pan of reserved fond, heat the butter on medium-high until melted. Add the chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the remaining vinegar (carefully, as the liquid may splatter). Add the browned butter and cooked corn to the pot of cooked rice; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the marinated tomatoes (including any liquid). Garnish with the remaining chopped parsley. Enjoy!