Chicken and Rice
A one-pot dish pairing cooked chicken with rice and aromatics. Broth binds the grains and protein into a cohesive, warm meal.
Ingredients
Method
Cut chicken into 1-inch pieces. Dice onion and carrot. Mince garlic.
Heat olive oil in a large pot over medium-high heat. Add onion and carrot; sauté for 3 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Add chicken pieces and cook for 4–5 minutes, stirring occasionally, until no longer pink on the outside.
Stir in rice, coating it with oil. Cook for 1 minute.
Pour in chicken broth. Add salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
Remove from heat and let stand covered for 5 minutes. Fluff with a fork. Garnish with fresh herb if desired and serve.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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