Savory Chicken and Rice Pilaf

1In a medium saucepan, heat the olive oil (1 tablespoon) over medium heat.

2Add the diced onion (1 small) and minced garlic (2 cloves), and sauté until softened, about 3-4 minutes.

3Add the chicken pieces to the saucepan and cook until browned on all sides, about 5-6 minutes.

4Stir in the paprika (1 teaspoon), thyme, oregano, salt (½ teaspoon), and black pepper (¼ teaspoon), and cook for another 2 minutes to toast the spices.

5Add the rice to the saucepan and stir to coat the rice with the spices and chicken mixture.

6Pour in the chicken broth (2 cups) and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.

7Stir in the frozen peas (½ cup) and cook for an additional 2-3 minutes until heated through.

8Remove the saucepan from heat and let it sit, covered, for 5 minutes to steam the rice.

9Fluff the rice with a fork and stir in the chopped parsley.

10Serve the chicken and rice pilaf hot, garnished with lemon wedges for squeezing over the dish.