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Heat the olive oil in the dutch oven over medium heat for about a minute.
Add the chunks of chicken, and a generous pinch of salt and pepper, and cook for about 7 minutes.
Add the shallot, mushrooms and carrots, and cook for another 4 to 5 minutes, stirring frequently.
Add the garlic, 1 Tablespoon of the fresh thyme, and another pinch of salt and pepper; cook for another minute.
Add the chicken stock (or broth), and taste to see if the salt and pepper tastes good to you.
Add the rice, and bring it to a boil.
Reduce heat, stir, cover and cook for about 20 minutes on low.
Stir, recover, remove from heat, and let sit for about 10 minutes.
Fluff rice with a fork, garnish with the remaining fresh thyme and serve immediately.