1 lb chicken breasts, diced
1 cup rice (white or jasmine)
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 cup water
2 cloves garlic, minced
1 bay leaf
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
Step 1
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First, cut the chicken into small, bite-sized pieces. Next, chop the onion, carrots, and celery into tiny bits. Lastly, smash and finely chop the garlic.
Step 2
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Heat a little bit of olive oil in a big pot on medium heat. Add the chopped onion, carrots, and celery. Cook them for about 5 minutes. Then add the garlic and cook it for an extra minute.
Step 3
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Add the small chicken pieces to the pot. Stir and cook until the chicken for around 5-10 minutes.