INGREDIENTS
1 1/2
lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
1/4 cup
extra virgin olive oil
1
medium yellow onion, diced
2
carrots, peeled and shredded
2
celery stalks, chopped
1 tsp
minced garlic
1 1/2 cups
rice, rinsed ((I used jasmine) )
2 cups
low sodium chicken broth
salt and pepper
1/2 cup
shredded or grated Parmesan cheese
1/3 cup
fresh chopped parsley