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Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

Add the chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until golden brown. The chicken does not need to be cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, minced garlic, diced orange bell pepper, and sliced leek. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the sliced mushrooms and continue to cook for another 3-4 minutes until they release their moisture and start to brown.

Add the uncooked long-grain white rice to the skillet and stir for 1 minute to toast it slightly with the vegetables.

Pour in the chicken broth, add the salt and black pepper, and stir to combine. Bring the mixture to a boil.

Once boiling, return the seared chicken pieces to the skillet, nestling them into the rice and liquid. Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Fluff the rice gently with a fork, garnish with fresh chopped parsley if desired, and serve warm.


Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

Add the chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until golden brown. The chicken does not need to be cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, minced garlic, diced orange bell pepper, and sliced leek. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the sliced mushrooms and continue to cook for another 3-4 minutes until they release their moisture and start to brown.

Add the uncooked long-grain white rice to the skillet and stir for 1 minute to toast it slightly with the vegetables.

Pour in the chicken broth, add the salt and black pepper, and stir to combine. Bring the mixture to a boil.

Once boiling, return the seared chicken pieces to the skillet, nestling them into the rice and liquid. Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Fluff the rice gently with a fork, garnish with fresh chopped parsley if desired, and serve warm.
