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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.
Add diced onion to the pot with the chicken and sauté for another 3 minutes. Next add the carrots, celery and garlic.
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).
Stir in the parmesan cheese and fresh parsley. Add more salt, pepper or any other seasonings if desired.