Ingredients: chicken, EVOO, onion, rice, stock, parsley, lemon.
I had never attempted a dish like this, but knew Bryan would love it.
Start by cooking your onions in oil until they are softened and clear. Then toss in your rice to coat with the oil. After that you add your chicken pieces and stock. Let it bubble and then cover and cook for about 20 minutes until the chicken and rice are both cooked.
I tossed in some frozen peas the last couple of minutes to add some color. Garnish with parsley and lemon juice.
We both liked the dish, but I thought it could use more flavor. Next time I’ll probably stick a bay leaf or other seasonings in as it cooks to infuse it with more flavor. But in the end it was a delicious, weeknight dish.