Ingredients
Scale
- 2 lbs chicken thighs or breasts, cut into pieces
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice (or brown rice)
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2–3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 sprig fresh rosemary (or 1/2 teaspoon dried rosemary)
- Salt, to taste
- Black pepper, to taste
- 1/4 cup white wine (optional)
- 1 bell pepper, diced (optional) or a handful of spinach
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat a large pot or Dutch oven over medium heat.
- Add olive oil and butter; then add the sliced onions.
- Sauté the onions until they turn golden and caramelized, about 10 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Season the chicken pieces with salt and pepper, then add them to the pot.
- Brown the chicken on all sides until golden and slightly crispy.
- If using white wine, pour it in to deglaze the pan, scraping up the browned bits.
- Stir in the rice, ensuring it is evenly coated with the onion mixture.
- Pour in the chicken broth, add thyme and rosemary, and bring to a simmer.
- Cover the pot, reduce the heat, and cook for 25-30 minutes until the rice is tender and the chicken is fully cooked.
- If adding vegetables like bell peppers or spinach, stir them in 5 minutes before the end of cooking.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley before serving.