Rice and Chicken

Cut chicken into 7 or 8 pieces and season generously with salt, pepper, paprika, and crushed garlic. Allow to marinate for 15–20 minutes while preparing vegetables.

Heat butter or margarine in a large, heavy-bottomed pot or Dutch oven over medium-high heat until foaming. Working in batches if necessary, sear the seasoned chicken pieces until golden brown on all sides, approximately 8–10 minutes total; set aside.

In the same pot, add sliced carrots, chopped celery, and minced parsley; sauté over medium heat for 3–4 minutes, stirring occasionally, until vegetables begin to soften.

Pour boiling water into the pot and stir in chicken bouillon, onion powder, a good pinch of cumin, and a good pinch of celery powder, stirring until bouillon is fully dissolved.

Add the long-grain rice to the pot and stir to combine with the liquid and vegetables. Return the seared chicken pieces to the pot, nestling them among the rice and vegetables.

Bring the mixture to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 25–30 minutes until rice is tender, chicken is cooked through, and liquid is absorbed.

Add broccoli pieces, stirring gently to distribute evenly throughout the rice and chicken. Cover and continue to cook for 5 minutes until broccoli is tender-crisp.

Remove from heat and let rest, covered, for 2–3 minutes to allow flavors to meld. Adjust seasoning with additional salt, pepper, and paprika if desired, then serve directly from the pot or transfer to a serving dish.