Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 cups long-grain white rice
  • 3 cups low-sodium chicken broth
  • 1 tbsp butter
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in your pot over medium-high heat. Season chicken with salt and pepper, then add to the pan. Brown the pieces until they develop a golden-brown crust (about 3–5 minutes per side). Remove the chicken and set aside on a plate.
  2. In the same pot, add the onion, carrots, and celery. Sauté for 4–5 minutes until the onions are translucent and the vegetables have softened. Stir in the minced garlic and thyme, cooking for just 60 seconds until the aroma is released.
  3. Add the dry rice to the vegetable mixture. Stir constantly for 2 minutes until the rice grains turn slightly opaque and smell nutty.
  4. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Return the seared chicken and any accumulated juices to the pot. Bring to a boil, then immediately reduce heat to low, cover with a lid, and simmer for 18–20 minutes.
  5. Remove the pot from heat and let it sit, covered, for 5 minutes. Remove the lid, fluff with a fork, and stir in the butter and fresh parsley.