Ingredients
Method
Preparation
- Heat the olive oil (and butter, if using) in a large pot over medium heat.
- Add the chopped onion and minced garlic, stirring until fragrant—about 2-3 minutes.
- Add the rice directly into the pot, stirring to coat the grains with the aromatic oil for about a minute.
Cooking
- Pour in the chicken broth until it completely covers the rice. Season with salt, pepper, and your dried herbs.
- Nestle your chicken on top of the rice, ensuring it sits above the liquid.
- Cover with a lid and reduce heat to low. Let it gently simmer for 25-30 minutes.
- Near the end, stir in any frozen peas or additional veggies you adore if using.
- Once the chicken is cooked through and the rice is fluffy, give it all a gentle stir, garnish with fresh parsley, and serve warm.
Notes
Avoid lifting the lid during cooking to keep steam in for best results. For crispy chicken skin, sear the chicken first before adding to the pot. This dish keeps well in the fridge for about 3-4 days in an airtight container.
