👨‍🍳 Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.

   💡 Tip: Browning the chicken first adds depth of flavor to the final dish.
2. 2

   Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Sautéing the aromatics builds a flavorful base for the rice.
3. 3

   Add the diced carrots, bell pepper, and zucchini to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.

   💡 Tip: Cooking the vegetables slightly before adding the rice helps them to cook evenly.
4. 4

   Stir in the rice, tomato paste, dried oregano, salt, and pepper. Cook for 1-2 minutes, stirring to coat the rice and vegetables with the tomato paste and spices.

   💡 Tip: Toasting the rice briefly enhances its nutty flavor and texture.
5. 5

   Return the browned chicken to the pot. Pour in the chicken broth and bring the mixture to a boil.

   💡 Tip: Ensure the broth covers the rice and chicken adequately.
6. 6

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid has been absorbed.

   💡 Tip: Avoid lifting the lid during simmering to maintain steam for even cooking.
7. 7

   Remove the pot from the heat and let it stand, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.

   💡 Tip: Resting the rice after cooking is essential for a perfect texture.
8. 8

   Fluff the rice with a fork, stir in the chopped fresh parsley, and serve hot.

   💡 Tip: Garnishing with fresh parsley adds a burst of freshness and color.