Ingredients
1 tbsp. extra-virgin olive oil
1 lb. chicken, cut into 1/2" cubes
kosher salt
Freshly ground black pepper
Juice and zest of 1 lemon
1 clove garlic, minced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 qt. chicken stock
1 c. cooked white rice
2 green onions, thinly sliced
Preparation
Step 1In a large pot over medium-high heat, heat oil. Add chicken to pot and season with salt, pepper, and half the lemon zest. Brown chicken on all sides, 5 minutes. Add garlic and onion and sauté, scraping bottom of the pan, 2 to 3 minutes. Season with salt. Add carrots and celery and cook until softened, about 5 minutes.Step 2Add chicken stock, lemon juice, and cooked rice and simmer for 5 minutes. Add green onions just before serving.Step 3Garnish with remaining lemon zest and serve.
