Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken thighs, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 6 cups chicken broth
- 3/4 cup uncooked white rice
- 3/4 cup heavy cream
Optional Ingredients
- Salt, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook 4–5 minutes until lightly browned. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened and fragrant.
- Stir in garlic, thyme, and black pepper. Cook 30 seconds until aromatic.
- Pour in chicken broth and bring to a gentle boil. Add rice and reduce heat to medium-low.
- Simmer uncovered 15 minutes, stirring occasionally, until rice is tender.
- Return chicken to the pot and simmer 5 more minutes until cooked through.
- Lower heat and stir in heavy cream. Do not boil. Season with salt to taste.
- Serve hot, garnished with fresh parsley.