Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 cups long-grain white rice, rinsed
  • 2.75 cups low-sodium chicken broth
  • 1/2 cup frozen peas
  • 1 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped
  • 1/2 lemon, juiced
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Season the chicken pieces with salt, pepper, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and sear until golden brown on all sides (about 5-6 minutes). Remove chicken and set aside.
  2. In the same pot, sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and oregano, cooking for 1 minute. Stir in the rinsed, dry rice and toast for 2 minutes until edges are translucent and fragrant.
  3. Pour in the chicken broth and return the chicken and its juices to the pot. Bring to a boil, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid.
  4. Simmer for 15-18 minutes without lifting the lid. Remove from heat and let sit covered for 5 minutes. Add butter, lemon juice, and parsley, then fluff gently with a fork before serving.