Ingredients
Equipment
Method
- Heat olive oil in a 3-quart stockpot over medium-high heat. Add the chicken and season with salt and pepper. Sauté for 5 to 7 minutes, or until the chicken is cooked through and no longer pink.
- Add the onion and sauté for 3 minutes. Stir in the carrots, celery, and garlic, and sauté for 1 minute.
- Increase the heat to high and add the broth and rice. Bring the mixture to a boil, then reduce the heat to low. Stir again, cover the pot, and let it simmer for 15 to 20 minutes, or until the rice is tender and the broth is absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Stir in the Parmesan cheese and parsley. Taste the dish and add more salt, pepper, or other seasonings if you want.
Notes
You can use cooked chicken if you prefer. Skip step 1 and add the cooked chicken after you sauté the vegetables.
For a stronger garlic taste, add 3 whole cloves of garlic during the vegetable sauté step. Remove the whole cloves before serving.
You can add other vegetables during the onion sauté, such as bell pepper or mushrooms.