I had about 6 pieces of seasoned chicken thighs (without the skin), so I sautéed an onion in olive oil, added two chopped garlic cloves and added the chicken. I let it brown and then added 1 small carrot, 1 potato and a handful of green beans (all chopped very finely).
I seasoned it with freshly ground white pepper and left the salt for the end (if necessary). I added 1 cup of rice (I used regular rice) and mixed everything.
In a pan on the side, I prepared 1 liter of chicken broth (I used a packet dissolved in water). I covered the mixture with the broth (I used about 400ml) and let it boil, as the rice dried, I added the chicken broth until it was soft. I like it very wet, but if you want it drier, just keep it on the heat a little longer. When serving, I sprinkled finely chopped parsley (it could have been parmesan, but right? I’m light now).
* I used potatoes because I made them with regular rice and the starch makes them creamier.
The original recipe was with free-range chicken. In this recipe, all the ingredients (except the rice) were organic, the flavor really is better!
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