Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 carrots, peeled and diced (approx. 1 cup) (120g)
  • 2 celery stalks, diced (approx. 1 cup) (100g)
  • 2 cloves garlic, minced (approx. 2 teaspoons) (10g)
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon dried rosemary (2.5ml)
  • 1 cup long-grain rice, rinsed (185g)
  • 2 cups chicken broth (475 ml)
  • 1/2 cup frozen peas (85g)
  • 2 tablespoons chopped fresh parsley (30ml)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Season chicken with salt and pepper. Sear chicken in batches until browned on all sides; remove from pot and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5 minutes.
  3. Stir in garlic, thyme, and rosemary and cook for 1 minute, until fragrant.
  4. Add rinsed rice and chicken broth to the pot. Bring to a boil.
  5. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked and chicken is cooked through (internal temperature reaches 165°F/74°C).
  6. Stir in frozen peas during the last 5 minutes of cooking.
  7. Remove from heat and let rest for 5 minutes before fluffing with a fork. Garnish with fresh parsley and serve immediately.