1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat, and shake off excess. Heat 2 tablespoons oilin 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.

Add remaining tablespoon oil to skillet, and return to med high heat till shimmering. Add onion and ½ teaspoonn salt and cook uintil softened. 5 minutes. Stir in rice and garlic and cook until fragrant about 30 seconds.

Stir in broth, scraping up any browned bits. nestle chiken into rice browned side up. Cover and cook over medium low heat until liquid is absorbed and thickest part of chicken registers 160. Bout 10 minutes.

Transfer chicken to clean plate. Off heat gently fold broccoli, ½ cup cheddar, and tabasco into rice. Add salt and pepper to taste. Sprinkle remaining ½ cup cheddar over top, cover, and let sit till cheese melts, about 2 minutes. Serve with chicken.

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