4 boneless, skinless chicken breasts, cut into small cubes
3 carrots, peeled and chopped
3 celery sticks, chopped
1 onion, diced
2 cloves of garlic
2 tbsp of olive oil
Salt and pepper to taste
Fresh thyme leaves, two or three sprigs
2 - 1/4 cups of white rice
1 cup white wine
2 - 1/4 cups chicken broth
Preheat oven to 350 degrees. Sauté veggies over medium heat in olive oil until soft, add chicken and salt and pepper to taste. Cook chicken until opaque. Add rice, toss to coat with oil and pan juices. Add white wine and chicken broth and thyme leaves, bring to a boil. Place in oven with lid on the cooking dish, cook for 45 minutes.
For a modification try using cured chorizo sausage, 3/4 of a cup cubed, along with a 14oz. can of crushed tomatoes. Do not use the the celery, thyme and carrots. Add 1/2 teaspoon of cumin, 1 teaspoon of smoked or regular paprika and at least a teaspoon of salt.
