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Skillet: Chicken Rice Skillet

Source of Recipe

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List of Ingredients

3 partially frozen chicken breasts
1 tablespoon olive oil, divided
1 clove garlic, finely minced
3 carrots, coarsely chopped
1 tablespoon celery, finely chopped
1 tablespoon onion, finely chopped
2 cups chicken broth
1 tablespoon dried parsley
1/4 teaspoon celery salt (optional)
salt and pepper to taste
2 cups dry instant rice


Recipe

Cube chicken breasts. Heat about half of oil in skillet over medium high heat, add garlic, saute for 1 minute or so. Add chicken, cook till white and done on inside (check largest piece). Remove chicken and set aside. Heat remaining oil in pan. Add carrots, celery and onion. Cook, stirring occasionally for about 5 minutes, till carrots begin to get tender. Stir in broth, parsley, celery salt, salt and pepper. Bring to boil, stirring occasionally. Add rice, stir well. Cover and turn off heat. Let stand 5 minutes. Fluff rice before serving.