Ingredients:

  • 1.25 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups long-grain white rice
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 cup frozen peas
  • 2.5 cups low-sodium chicken bone broth
  • 1 tbsp fresh parsley, chopped
  • 0.5 lemon, juiced

Instructions:

  1. Season the bite-sized chicken pieces with smoked paprika, sea salt, and black pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Add chicken to the skillet in a single layer. Sear for approximately 5 minutes until golden brown and sizzling. Remove chicken from the pan and set aside on a plate (it will finish cooking later).
  3. Reduce heat to medium. Add the diced onion and minced garlic to the residual oil and chicken fat. Sauté for 3 minutes, scraping the bottom of the pan to release the flavorful fond.
  4. Add the dry rice to the pan. Stir constantly for 1 minute to toast the grains until they smell nutty and are slightly translucent at the edges.
  5. Pour in the chicken bone broth. Return the chicken and any accumulated juices to the pan. Add the frozen peas.
  6. Bring the liquid to a boil, then immediately turn the heat to low. Cover with a tight-fitting lid and cook for 15 minutes.
  7. Remove from heat and let the pot sit, covered, for 5 minutes. This allows the residual steam to finish the chicken and fluff the rice. Garnish with fresh parsley and lemon juice before serving.