Savory One-Pot Chicken and Rice Delight

1.Heat the olive oil in a large pot or Dutch oven over medium heat.

2.Season the chicken breasts with salt, pepper, paprika, thyme, and oregano on both sides.

3.Add the seasoned chicken to the pot and sear for about 5-7 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

4.In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

5.Stir in the rice and cook for an additional 2 minutes, allowing the rice to toast slightly.

6.Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil.

7.Once boiling, reduce the heat to low and return the chicken to the pot, nestling it into the rice.

8.Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.

9.In the last 5 minutes of cooking, add the frozen peas and carrots on top of the rice without stirring, allowing them to steam.

10.After 20 minutes, remove the pot from heat and let it sit covered for an additional 5 minutes.

11.Remove the bay leaf, fluff the rice with a fork, and garnish with fresh parsley before serving.