1 tablespoon butter or 1 tablespoon
boneless skinned chicken breast, cut into 3/4-inch cubes
basic chicken stock, I like Recipe # 328649
carrots, peeled and thinly sliced
celery, thinly sliced
yellow onion, finely chopped
- In a 5 or 6 quart stock pot over moderate heat, melt the butter in the oil. Add the chicken and brown it lightly, stirring occasionally -- about 5 minutes.
- Add the stock, carrots, celery, onion, rice, parsley, salt and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.