Ingredients

The following ingredients have 6 Servings
  • 6 tablespoons butter (divided)
  • 1 large onion (diced)
  • 3 ribs celery (diced)
  • 3 boneless, skinless chicken thighs ((or 2 breasts), cut into 1” pieces)
  • 3 cups chicken stock
  • 1 ½ cups rice ((long grain white, basmati, or brown))
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley ((optional))

Instruction

  • In a large deep skillet over medium heat, melt 4 tablespoons of the butter.
  • Add the onion and celery and cook until softened but not browned.
  • Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
  • Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.
  • Reduce the heat to low, cover and cook 20 minutes or until rice is tender.