Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 boneless, skinless chicken thighs (approx. 500g / 1.1 lbs), cut into 1-inch pieces
  • 1 medium yellow onion, diced (approx. 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (approx. 150g)
  • 1 cup long-grain rice (200g)
  • 2 cups chicken broth (475 ml)
  • 1/2 cup dry white wine (optional, can substitute with more broth) (120 ml)
  • 1 lemon, zest and juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter (30g)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  2. Add chicken pieces to the pot and cook until browned on all sides. Add the diced bell pepper and cook for 3 minutes.
  3. Stir in the rice, coating it with the oil and vegetable mixture. If using wine, deglaze the pot by pouring it in and scraping up any browned bits from the bottom. Cook for 1 minute until the wine is slightly reduced.
  4. Pour in chicken broth, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Stir to combine.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
  6. Remove the pot from the heat. Stir in the fresh parsley and butter. Let stand for 5 minutes before fluffing with a fork and serving.