Chicken with Rice, Broccoli, and Scallions

marthastewart.com
serves 4
Ingredients

• 1 whole chicken (3 to 4 pounds), cut into 10 pieces
• Coarse salt and ground pepper
• 2 teaspoons vegetable oil
• 1 small yellow onion, diced medium
• 2 garlic cloves, roughly chopped
• 2 celery stalks, diced medium
• 1 teaspoon mustard powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red-pepper flakes
• 1 1/2 cups long-grain white rice
• 3 cups broccoli florets (from 2 stalks)
• 6 scallions (white and light green parts only), thinly sliced
• 2 1/2 cups low-sodium chicken broth or water

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Preparation

1. Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
2. Reduce heat to medium and add onion, garlic, and celery to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.
3. Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

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