- 1- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tsp minced garlic
- 1.5 cups rice, rinsed (I used jasmine)
- 3 cups chicken broth
- salt and pepper to taste
- 1/2 cup shredded or grated Parmesan cheese- optional
- 1/3 cup fresh chopped parsley- optional
INSTRUCTIONS
- In a 3 quart pot heat 1/4 cup of extra virgin olive oil over medium high heat.
- Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper. Sauté for 5-7 minutes, or until cooked.
- Add diced onion and garlic to the chicken and sauté for another 3 minutes. Next add the carrots and celery to the chicken.
- Increase the heat to high and add chicken broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Stir again and then cover and let simmer for 15 to 20 minutes or until the rice is cooked, stirring occasionally.
- Stir in the parmesan cheese and fresh parsley if using. Add more salt, pepper or seasonings if desired.
Adapted from i heart naptime
