Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • Salt and cracked black pepper to taste
  • 1.5 cups long-grain white rice
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • 2.75 cups low-sodium chicken bone broth
  • 1 tbsp grass-fed butter
  • Fresh parsley and lemon wedges for finishing

Instructions:

  1. Season the chicken cubes with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large deep skillet over medium-high heat. Sear chicken in a single layer until a mahogany crust forms (3-4 minutes). Remove chicken and set aside.
  2. Reduce heat to medium. In the same pan, add butter and onions. Sauté for 3 minutes, scraping up the browned bits from the bottom of the pan.
  3. Add the garlic and dry rice to the skillet. Stir constantly for 2 minutes until the rice is slightly opaque and smells nutty.
  4. Pour in the chicken bone broth and add the frozen vegetables. Stir to combine and bring to a light simmer.
  5. Return the chicken to the pan, nestling the pieces into the rice. Cover with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
  6. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh parsley and lemon wedges.