Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 4 boneless, skinless chicken thighs (approx. 600g / 21 oz), cut into 1-inch pieces
  • 1 medium onion, chopped (approx. 150g / 5 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 1 cup long-grain rice (200g / 7 oz), rinsed
  • 2 cups chicken broth (475ml / 16 fl oz)
  • 1 lemon, zested and juiced
  • 1 teaspoon dried thyme (2g / 0.07 oz)
  • 1 teaspoon dried rosemary (2g / 0.07 oz)
  • 1/2 teaspoon salt (3g / 0.1 oz)
  • 1/4 teaspoon black pepper (1g / 0.04 oz)
  • 1/4 cup chopped fresh parsley (15g / 0.5 oz)
  • 1/2 cup frozen peas (80g / 2.8 oz)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add the chicken to the pot and cook until browned on all sides, about 5 minutes. Don't overcrowd the pan; work in batches if necessary.
  3. Add the rinsed rice, chicken broth, lemon zest, lemon juice, thyme, rosemary, salt, and pepper to the pot. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
  5. Remove the pot from the heat and let it sit, covered, for 5-10 minutes to allow the rice to steam. Fluff the rice with a fork. Add frozen peas.
  6. Garnish with fresh parsley and serve immediately.