Simple one-pan rice cooked with seasoned chicken pieces.
150 gChicken breasts
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5 gGarlic
40 gOnion
2 gParsley
Optional
0.5 cupRice
2 gPaprika
Optional
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Prepare all ingredients by cutting the chicken into bite-size pieces and finely chopping the onion and garlic.
Rinse the rice under cold water until the water runs mostly clear, then drain well.
Heat the olive oil in a medium pan over medium heat.
Add the chopped onion and cook, stirring, until softened and lightly golden.
Stir in the minced garlic and cook until fragrant, without browning.
Add the chicken pieces, season with salt, black pepper, and paprika, and cook until the chicken is lightly browned on all sides.
Stir in the rinsed rice and cook for a minute to coat the grains in the oil and pan juices.
Pour in the water, add the crumbled chicken stock cube if using, and stir once to distribute evenly.
Bring to a gentle boil, then reduce the heat to low, cover with a lid, and simmer until the rice is tender and the liquid is absorbed.
Turn off the heat and let the pan stand, covered, to steam and finish cooking.
Fluff the rice with a fork, adjust seasoning with more salt and pepper if needed, and garnish with chopped parsley before serving.