Chicken with Rice

By GratefulSea

Slightly adapted from a great blog, "Image Cooking."

Ingredients

• 1 pound of chicken thighs, boneless/skinless
• 1/4 cup of extra virgin olive oil
• 1 medium onion, chopped
• 3 carrots, chopped or grated
• 2 cloves of garlic
• 1-1/2 cups of rice (basmati if available), washed
• salt
• pepper
• 2 cups of water or chicken broth

Details

Servings 5
Cooking time 60mins
Adapted from yummly.com

Preparation

Step 1

Cut chicken thighs into chunks. Heat 1/4 cup olive oil in a medium size dutch oven or other pot. Place chicken pieces in the pot, season well with salt and pepper, and sauté for about 7 minutes.

Add chopped onion to the pot, and continue to sauté for another 3 minutes. Add the carrots, and turn heat down very low.

Peel two cloves of garlic and add, whole, to pot. (I prefer to chop them first.) Add two cups of chicken broth.

Taste for seasoning, adding more salt and pepper if needed. Wash 1-1/2 cups of rice until the water runs clear, and add to pot. No need to stir. Cover and let simmer for 30 minutes. Stir, re-cover, and continue to simmer for another 10 minutes, or until all liquid is absorbed.