One Pot Chicken and Rice​

Ingredients​

• 3-4 Tablespoons extra virgin olive oil
• 1 ½ pounds boneless, skinless chicken thighs or breasts , cut into 1-inch pieces
• salt , to taste
• ground black pepper , to taste
• 1 medium yellow onion , diced
• 2 carrots , peeled and shredded
• 2 celery stalks , chopped
• 1 Tablespoon minced garlic
• 2 cups chicken broth
• 1 ½ cups jasmine rice , rinsed
• ½ cup shredded or grated Parmesan cheese
• ⅓ cup chopped fresh parsley

Instructions​

• In a 3-quart stockpot, heat olive oil over medium-high. Add chicken and season with salt and pepper (I start with about 1 teaspoon salt and 1/4 teaspoon pepper). Sauté 5 to 7 minutes, or until no longer pick and cooked through.
• Add onion and sauté 3 minutes. Stir in the carrots, celery and garlic and sauté 1 minute.
• Increase the heat to high and add the broth and rice. Bring to a boil, then reduce heat to low. Stir again, cover, and let simmer 15 to 20 minutes, or until the rice is tender and the broth is absorbed. Stir occasionally to keep the rice from sticking to the pot.
• Stir in the parmesan and parsley. Taste and add more salt, pepper, or any other desired seasonings.

Notes​

• Can used cooked chicken, if desired. Simply skip step #1
• You may also add in extra vegetables while sautéing the onions, like bell pepper or mushrooms.