Chicken and Brown Rice Pilaf with Cucumber Salad

Ingredients

• 2 tbsp olive oil
• 450 g chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.5 tsp salt (divided)
• 0.5 tsp black pepper (freshly ground)
• 1 pcs onion (medium, chopped)
• 2 pcs carrot (medium, diced)
• 3 pcs garlic (cloves, minced)
• 1.5 cup brown rice (long-grain, rinsed and drained well)
• 1 tsp dried thyme
• 1 pcs bay leaf
• 3 cup water
• 1 cup peas (fresh or shelled)
• 2 tbsp parsley (fresh, chopped, for garnish)

Instructions

1. 1

   Sear the chicken

   • Pat the chicken cubes dry with a paper towel. Season them with 1/4 tsp salt and 1/4 tsp pepper.
   • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
   • Add the chicken in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through to 165°F (74°C). Work in batches if needed.
   • Remove the cooked chicken from the pot and set it aside on a plate.
2. 2

   Sauté aromatics and toast rice

   • Add the remaining 1 tablespoon of olive oil to the same pot over medium heat.
   • Add the chopped onion and diced carrots. Sauté for 5-6 minutes, stirring occasionally, until the onion is translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the rinsed brown rice to the pot. Stir constantly for 2 minutes to toast the grains.
3. 3

   Combine and simmer

   • Pour in the water and add the bay leaf, dried thyme, and remaining 1/4 tsp salt and 1/4 tsp pepper. Stir well, scraping up any browned bits from the bottom.