Note: This recipe calls for cooked chicken which is mixed in at the end. Feel free to substitute a supermarket rotisserie chicken if you don’t have time to cook the chicken. If using pre-cooked chicken, skip the steps below to roast your own.
- 2 large boneless chicken breasts (approximately 2 to 2 ½ pounds total), cut into halves (4 pieces)
- 1 tablespoon mixed dried herbs (we used a mix of rosemary, thyme, sage and parsley) – 2 tablespoons of mixed fresh herbs may be substituted
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1½ cups carrot ,diced
- 1 cup onion, diced
- ¼ cup celery, minced fine
- 1 cup Texmati rice
- 1 bay leaf
- 2 cups chicken stock
- 1 cup frozen peas, thawed to room temperature
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Preheat oven to 375 degrees F.
- Place the boneless chicken breasts in a foil-lined baking dish. Sprinkle herbs, salt and pepper generously over the top of the breasts and roast until cooked through and tender, approximately 20-25 minutes.
- While the chicken roasts, in a saucepan with a lid, melt butter over medium high heat then add carrots, onion and celery and sauté until tender – approximately 5 minutes. Add rice and sauté for two more minutes stirring often. Add bay leaf, pour in chicken stock and bring to a boil. Cover with lid and reduce heat to a simmer, cooking rice until tender (approximately 12 minutes.) When rice is tender, add peas and stir. Cover and allow to sit for a few minutes in order for the peas to heat through. Remove and discard bay leaf.
- Remove chicken from the oven and place on a cutting board. Pour juices from roasted chicken into the pot of rice and vegetable. Cut chicken breasts into bite-sized chunks, then stir into rice.
- Add salt and pepper to taste if desired. Serve immediately