Mark Bittman's Chicken and Rice

This week, Mark Bittman is serving as a Guest Editor at Food52. He'll be choosing a Wildcard winner, answering your questions in a Twitter chat, and sharing recipes from his new Cooking Basics app.

Chicken and Rice is one of the world's great one?pot dishes. Don't be intimidated by cooking chicken and rice in the same pan; it's no harder than cooking either ingredient on its own. You may need to monitor the moisture in the pan toward the end of cooking, but as long as you resist the urge to uncover the skillet and stir, it will come out great. 

Chicken and Rice

Makes 4 servings

2 tablespoons olive oil
1 whole cut-up chicken or about 3 pounds parts whole cut-up
Salt and freshly ground black pepper
2 medium onions
1 tablespoon minced garlic
1 1/2 cups short-grain white rice
3 1/2 cups water, chicken stock, or vegetable stock, or more as needed
1 cup peas (frozen are fine; no need to thaw them)
2 limes, quartered, for serving

See the full recipe (and save and print it) here.

Photo by Romulo Yanes

Want tips on ingredients and recipes? The master of basic cooking will be answering questions on Twitter this coming Wednesday, June 26.