From craving to table
Instructions
- 1
Rinse the rice under cold water until the water runs clear; drain and set aside.
- 2
In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the chicken pieces, season with half the salt and pepper, and brown on all sides for about 5 minutes. Remove and set aside.
- 3
Add the remaining tablespoon olive oil to the pan. Sauté the onion and bell peppers for 4-5 minutes until softened.
- 4
Stir in the garlic and cook for an additional 1 minute until fragrant.
- 5
Add the rice and herbes de Provence, stirring to coat with the oil and aromatics.
- 6
Pour in the white wine and let it simmer for 1-2 minutes until slightly reduced.
- 7
Add the cherry tomatoes, chicken broth, remaining salt and pepper, and browned chicken back to the pan. Stir well.
- 8
Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is cooked and liquid is absorbed.
- 9
Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork, then sprinkle with fresh parsley.
- 10
Serve hot in bowls with lemon wedges on the side.