Instructions
Heat olive oil and melt 1 tablespoon of butter in a large deep skillet or Dutch Oven over medium heat. Meanwhile, sprinkle the chicken with paprika, kosher salt, and fresh ground black pepper. Add the chicken and brown on both sides. Remove the chicken to a plate and cover it to keep it warm.
Melt the remaining butter in the pot over medium heat. Add the onion, celery, and carrots and cook until the onions and celery are soft.
Reduce the heat to low and add the garlic, dried thyme, crushed rosemary, marjoram, and jasmine rice. Cook for 1-2 minutes while stirring to toast the rice.
Stir in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, add the browned chicken, cover, and simmer for 20 minutes without lifting the lid.
Remove from the heat and let it sit for 5 minutes without removing the lid. Then fluff the dish using a fork. Garnish with chopped fresh thyme or rosemary.
Notes
This recipe works well with boneless skinless chicken breasts and boneless skinless chicken thighs.
You can substitute oregano for the marjoram, but you should treat yourself if you have never cooked with marjoram. Marjoram is less intense, milder, and sweeter, with a woodsy citrus aroma.
Any long-grain white rice works well with this recipe. Brown rice requires more liquid and a longer cooking time.
Do not lift the lid when the rice is cooking. Doing so will let the steam out, preventing the rice from being cooked properly.
Nutrition
Calories: 443kcal | Carbohydrates: 56g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 919mg | Potassium: 691mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5348IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg
