Armenian Lemon-Tomato Chicken with Creamy Rice
A comforting Armenian-inspired dish featuring tender chicken simmered in a bright lemon-tomato sauce, served alongside a subtly creamy rice pilaf.
Instructions
- Season chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add chopped onion to the same skillet, reducing heat to medium. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the canned diced tomatoes (with their juice), lemon juice, lemon zest, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the seared chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender. Adjust seasoning if needed.
- While the chicken simmers, prepare the creamy rice: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add rice and stir for 1-2 minutes until lightly toasted.
- Pour in chicken broth (or water) and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid is absorbed.
- Stir in the whole milk. Cover and cook for another 5-7 minutes, or until the rice is tender and the milk is absorbed, creating a creamy texture. Fluff with a fork.
- Spoon the creamy rice onto plates and top generously with the lemon-tomato chicken.
This recipe brings together the robust flavors of Armenian home cooking with simple, fresh ingredients. The chicken is braised to perfection in a tangy sauce with aromatic spices, while the rice is cooked with a touch of milk for a comforting, velvety texture. This dish offers a delightful balance of zesty, savory, and creamy elements, perfect for a hearty family dinner.