Step 1

Heat extra virgin olive oil over medium-high heat in a 3 quart pot. Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper (I start with about 1 teaspoon salt and 1/4 teaspoon pepper). Sauté for 5-7 minutes, or until cooked through.

Step 2

Add diced onion to the pot with the chicken and sauté for another 3 minutes. Next add the carrots, celery and garlic.

Step 3

Increase the heat to high and add broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Stir again and then cover and let simmer for 15 to 20 minutes, or until the rice is cooked (stirring occasionally).

Step 4

Stir in the parmesan cheese and fresh parsley. Add more salt, pepper or any other seasonings if desired.