Ingredients
1 c. jasmine rice
2 small heads broccoli, florets removed and blanched, divided
1 c. fresh basil
1/2 c. plus 1 tablespoon extra-virgin olive oil, divided
1/4 c. freshly grated Parmesan
1/4 c. raw almonds
1 clove garlic
1 tsp. Kosher salt
8 bone-in, skin-on chicken thighs
Freshly ground black pepper
Crushed red pepper flakes, for garnish
Preparation
Step 1Cook rice according to package directions. Step 2Meanwhile, make pesto: In a food processor, blend half the broccoli, basil, and 1/2 cup oil until combined. Add Parmesan, almonds, and garlic and season with salt; blend until combined.Step 3In a large skillet over medium heat, heat remaining tablespoon oil. Season chicken thighs generously with salt and pepper. Add chicken and cook until skin is crispy and chicken no longer pink, 10 to 12 minutes per side. Transfer to a plate. Step 4Add cooked rice to skillet and stir until coated in chicken juices. Return chicken to skillet and add remaining broccoli. Step 5Dollop with broccoli pesto and sprinkle with red pepper flakes.
