Ingredients
Scale
- 500 g boneless chicken thighs or breasts 🍗
- 1 cup (200 g) long-grain rice 🍚
- 2 carrots, diced 🥕
- 2 celery stalks, sliced 🌿🥬
- 1 large onion, chopped 🧅
- 2 garlic cloves, minced 🧄
- 1.5 liters chicken stock or broth 🥣
- 2 tbsp olive oil 🫒
- 1 bay leaf 🍃
- 1 tsp dried thyme (or 1 sprig fresh) 🌱
- Salt to taste 🧂
- Freshly ground black pepper to taste 🌶️
- Juice of 1/2 lemon (optional) 🍋
- Fresh parsley, chopped for garnish 🌿
Instructions
- Heat the olive oil in a large pot over medium heat.
- Season the chicken with a pinch of salt and pepper, then brown quickly on both sides (about 3 minutes per side). Remove and set aside.
- Add the chopped onion, carrots and celery to the pot and sauté until softened, about 5–7 minutes.
- Stir in the minced garlic and cook 1 minute until fragrant.
- Pour in the chicken stock and add the bay leaf and thyme. Bring to a gentle boil.
- Return the browned chicken to the pot. Reduce heat to a simmer, cover, and cook 15–20 minutes until chicken is cooked through.
- Remove the chicken, shred or dice it, and return it to the pot.
- Add the rice and simmer uncovered for 15 minutes (or until rice is tender). Stir occasionally to prevent sticking.
- Taste and adjust seasoning with salt, pepper and lemon juice if using.
- Ladle into bowls, garnish with chopped parsley, and serve hot — organized chaos in a bowl!