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Instructions
1. Heat oil in large pot over medium-high heat
2. Season chicken thighs and brown on both sides, remove and set aside
3. Add onion, carrots, and celery to pot, cook 5 minutes
4. Add garlic, cook 1 minute more
5. Add rice, chicken broth, and seasonings
6. Return chicken to pot, bring to boil
7. Reduce heat, cover and simmer 25 minutes
8. Let stand 5 minutes before serving
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Chef's Notes
Perfect weeknight meal that requires minimal cleanup.