Ingredients
– 500 g chicken thighs, boneless and skinless
– 200 g cooked chestnuts
– 2 cups rice
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, diced
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Method
1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, cooking until softened.
2. Cut the chicken thighs into bite-sized pieces. Add them to the pan and cook until browned on all sides.
3. Stir in the diced carrot and cooked chestnuts. Then add the rice, soy sauce, salt, and pepper. Mix everything well together.
4. Pour in the chicken broth and bring the mixture to a boil. Cover the pan with a lid and reduce the heat to low.
5. Cook for about 20 minutes or until the rice is tender and all the liquid has been absorbed.
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