Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 1.5 cups long-grain white rice (rinsed)
- 3 cups halal chicken broth
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Season the chicken pieces with salt, pepper, paprika, oregano, and onion powder. Toss well to coat each piece evenly.
- Heat the olive oil and one tablespoon of butter in a large skillet or pot over medium-high heat.
- Add the chicken to the pan in a single layer. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, melt another tablespoon of butter. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the rinsed rice to the pan. Stir the rice constantly for 2 minutes to toast it slightly.
- Pour in the chicken broth and stir, scraping any browned bits from the bottom of the pan.
- Bring the liquid to a gentle boil, then return the chicken (and any juices on the plate) back into the pan.
- Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes.
- Add the remaining two tablespoons of butter and the fresh parsley. Fluff the rice with a fork, mixing the butter throughout, and serve warm.
- Cook Time: 30 minutes