Chicken and Rice with Veggies

Intregent:

2 tsp olive oil
6 boneless skinless chicken thighs
Sea salt and freshly cracked pepper, to taste
1/2 sweet yellow onion, diced
1 large carrot, peeled and diced
4 oz cremini mushrooms, sliced
4 oz shitake mushrooms, sliced
4 cloves of garlic cloves, minced
2 cups of chicken broth
1 cup of white long grain rice
1 tsp chicken bouillon granules
1 large handful of green beans, trimmed and cut in half
Parmesan or Asiago cheese, shaved
Fresh parsley, chopped

INSTRUCTIONS:

1.Preheat the stove to 350 degrees.

2.Warmth one teaspoon of olive oil in an extensive Dutch stove over medium high warmth. Season the chicken thighs with ocean salt and newly split pepper, to taste. Place the chicken in the hot Dutch broiler and cook for 3 minutes or until brilliant dark colored. Flip the chicken over, let it sit for 30 seconds at that point expel from dish and place on a plate, keep warm with a tin thwart tent.

3.Include the other teaspoon of oil to the Dutch broiler; include the mushrooms, onions, and carrot. Sauté for 3 minutes; include the minced garlic and cook, mixing continually, for 1 minute. Include the chicken stock, rice, bouillon granules, and ocean salt and newly split pepper, to taste. Include the chicken thighs (and their juices) back to the dish; cover with a top and place into the broiler for 15 minutes. Following 15 minutes, add the green beans to the highest point of the dish, supplant the top and keep on cooking for an extra 10-15 minutes, or until the point when the chicken is cooked through and the rice is finished. Present with shaved Parmesan cheddar and the staying crisp parsley. Appreciate

Thank You