1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
salt, to taste
ground black pepper, to taste
1mediumyellow onion, diced
2carrots, peeled and shredded
2celery stalks, chopped
1Tablespoonminced garlic
2cupschicken broth
1 ½cupsjasmine rice, rinsed
½cupshredded or grated Parmesan cheese
⅓cupchopped 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
Variations:
Can used cooked chicken, if desired. Simply skip step #1 and add in after sautéing veggies.
For extra garlic flavor, add in 3 cloves of garlic (not minced) to help infuse the garlic flavor. Remove before serving.
You may also add in extra vegetables while sautéing the onions, like bell pepper or mushrooms.