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1
Pat the chicken dry with paper towels and season with salt and pepper.
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2
Dredge the chicken in flour to coat and shake off any excess.
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3
Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
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4
Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
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5
Transfer the chicken to a plate and set aside.
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6
Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
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7
Stir in the rice thoroughly and let toast for about 30 seconds.
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8
Stir in the wine and let the rice absorb it completely, about 1 minute.
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9
Stir in the broth, scraping up any browned bits.
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10
Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
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11
Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
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12
Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
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13
Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
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14
Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
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15
Add the scallions and lemon juice to the rice.
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16
Season with salt and pepper to taste and serve with the chicken and lemon wedges.
