Ingredients
2 boneless, skinless chicken breasts
1 cup white rice
2 large potatoes
1 medium onion
2 cloves garlic
1 cup diced carrots
1 cup diced celery
8 cups chicken broth
1 tbsp olive oil
Salt to taste
Black pepper to taste
Fresh parsley for garnish (optional)
Directions
1. Dice the chicken breasts into bite-sized pieces.
2. Peel and chop the potatoes into small cubes.
3. Finely dice the onion and mince the garlic.
4. Heat the olive oil in a large pot over medium heat.
5. Add the diced onion to the pot and sauté until translucent, about 3-4 minutes.
6. Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 2-3 minutes until the vegetables begin to soften.
7. Add the diced chicken to the pot. Stir occasionally until the chicken is browned on all sides, about 5-6 minutes.
8. Pour in the chicken broth and bring the mixture to a boil.
9. Add the white rice and chopped potatoes to the pot.
10. Reduce the heat to a simmer and cook for about 20-25 minutes, or until the rice and potatoes are tender.
11. Season with salt and black pepper to taste.
12. Serve hot, garnished with fresh parsley if desired.