Ingredients
– 1 kg chicken thighs, boneless
– 2 cups chopped vegetables (carrots, celery, and onion)
– 4 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp paprika
– 500 ml chicken stock
– 2 tbsp olive oil
– 1 cup uncooked rice
– Salt and pepper to taste
– Fresh parsley, chopped for garnish
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and chopped vegetables. Cook until softened, about 5 minutes.
3. Season the chicken thighs with salt, pepper, thyme, and paprika. Add them to the pot and brown each side.
4. Pour in the chicken stock and bring to a boil. Stir in the uncooked rice.
5. Reduce heat and cover. Cook for 20-25 minutes until the rice and chicken are cooked through. Garnish with parsley before serving.
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