Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 8 cups low-sodium chicken broth
  • 1 cup uncooked long-grain white rice
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt the butter and olive oil over medium heat in a Dutch oven. Add the diced onion, carrots, and celery. Cook for 6–8 minutes until the vegetables are translucent.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant but not browned.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to create a blonde roux.
  4. Slowly pour in the chicken broth while stirring to prevent lumps. Add the cubed chicken thighs, thyme, oregano, and the bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  5. Stir in the uncooked rice. Cover and simmer for another 15–20 minutes, or until the rice is tender and the chicken is cooked through.
  6. Turn the heat to low. Stir in the heavy cream and lemon juice. Season with salt and black pepper to taste.
  7. Stir in the fresh chopped parsley and remove the bay leaf before serving.