One-Pot Chicken Bake

Preparation

• 1 Preheat the oven to 375˚F (190˚C).
• 2 In a small bowl, combine 1 tablespoon (15 ml) of the Zesty Seasoning, 1 teaspoon (5 ml) salt, and the pepper. Coat each piece of chicken evenly with seasoning blend. Set aside.
• 3 In a 6-quart (6 L) Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2 to 3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
• 4 Reduce the heat to medium. Add the butter, onion, bell pepper, and garlic. Cook for 2 minutes, until the onion is translucent and bell peppers are beginning to soften.
• 5 Add the rice and remaining 1 tablespoon (15 ml) of Zesty Seasoning and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Add the remaining 2 teaspoons (10 ml) of salt. Bring to a low boil and cook for about 2 minutes.
• 6 Arrange the chicken pieces on top of the rice. They may sink into the stock slightly.
• 7 Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
• 8 Remove the chicken from the pot. Squeeze the juice from a lemon half into the rice and fluff with a fork, allowing some steam to escape and halt additional cooking.
• 9 Transfer the rice and chicken to plates and top with fresh basil. Cut the remaining lemon half into wedges and serve on the side.
• 10 Enjoy!