Ingredients:

8 chicken thighs

1tsp salt

½ tsp black pepper

3 TB butter

2 large carrots diced (about 1 cup)

2 celery stalks diced (about 1 cup)

½ white onion diced (about ½ cup)

2 garlic cloves minced

11/2 cup white rice or brown rice or ofada rice

3 cup broth vegetable or chicken broth

8 sprig fresh thyme

1 cup frozen peas

Cooking Directions

Step One;

Sprinkle the chicken thighs with the salt and pepper (set aside)

Step two;

In large pot with a lid over medium-high heat, melt 2 tablespoons of butter. Once the butter is melted, add the carrots, celery, and onion. Saute for 5mins stirring frequently, until the onions are translucent, and veggies begin to ‘sweat’. Add the garlic and saute for 1min, until fragrant. Remove the vegetables from the pot and set aside.

Step three;

Return the pot to the stovetop and melt 1 tablespoon of butter. Once melted, add the chicken thighs, skin side down. Cook the chicken thighs for 10mins until they are slightly brown and crispy. Turn the chicken over with tongs and cook for 4-5mins

Step four;

Add the vegetables back to the pot (with the chicken), followed by the rice, broth, and fresh thyme. Make sure all the ingredients are submerged in the broth.

Step five;

Bring the broth to a boil. Once boiling reduce the heat to a simmer and place the lid on the pot. Simmer for 25-30mins. Until the rice has absorbed the broth and is fluffy, and the chicken is no longer pink. Before serving, add the peas and stir to combine. Allow the peas to rest in the rice until soft (2-3mins

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