One-Pot Chicken and Rice Pilaf

What you'll need

• 1.5 lbsboneless, skinless chicken thighs, diced
• 1 teaspoon eachsalt, pepper, and cumin
• 2 tablespoonsolive oil
• 1/2 cupyellow onion, diced
• 2 clovesgarlic, minced
• 1.5 cupslong-grain white rice, uncooked
• 2.5 cupschicken broth
• 1/4 cup, optionalraisins or dried apricots, chopped
• optionaltoasted almonds, for garnish

Let's cook

1. 1Season the chicken with salt, pepper, and cumin. Heat 1 tablespoon olive oil in a large pot over medium-high heat and cook the chicken for 5-6 minutes until browned. Remove and set aside.
2. 2Add the remaining oil and the onion to the pot, cooking for 4-5 minutes until softened, then stir in the garlic and cook for 30 seconds.
3. 3Add the rice and toast for 1-2 minutes, stirring to coat in the oil.
4. 4Pour in the chicken broth and bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes, until the rice is tender.
5. 5Stir in the raisins or apricots and return the chicken to the pot, fluffing everything together.
6. 6Let sit covered for 5 minutes, then garnish with toasted almonds and serve.